Lamb meatballs

Finely grate the lemon zest and put aside. Squeeze half the lemon juice into a blender, add the tzatziki and pick in most of the mint leaves, then whiz to a smooth sauce. Season to perfection with sea salt and black pepper, then put aside. Drain and finely chop one of the peppers, then place in a bowl with half the lemon zest, the lamb, a pinch of salt and plenty of pepper. Scrunch and mix together really well, then divide into 8 and squeeze into long oval-shaped rustic meatballs.

Drizzle 1 tablespoon of olive oil into a large non-stick frying pan on a high heat, then dot in the meatballs and cook for 10 minutes, or until golden and cooked through, turning occasionally. Drain and slice the remaining peppers and add to the pan, in and around the meatballs, for the last 2 minutes, turning halfway. Divide the sauce between plates, top with the meatballs and peppers, then scatter over the remaining lemon zest and mint leaves. Slice the remaining lemon half into wedges, for squeezing over. Delicious served with a hunk of bread for mopping up the sauce.