• 130g Lamb Leg Lamb Leg, roasted
• 120g quinoa Quinoa, cooked
• 80g sweetcorn Sweetcorn, canned
• 80g red pepper Red Pepper
• 30g bbq sauce BBQ Sauce
• 1 tsp smoked paprika
• 3g garlic Garlic
• 10g spring onions Spring Onions

1. 1

   Prep everything first: wash and trim the sweetcorn and peppers, then measure out the sauce ingredients.

2. 2

   Rinse the quinoa and simmer in 2 parts water for 15 minutes until the tails appear, then fluff.

3. 3

   Cut the lamb into strips, season well and stir-fry or griddle over high heat for 4-5 minutes until browned but still juicy.

4. 4

   Mix the BBQ sauce with smoked paprika and garlic. Brush over the protein for the last few minutes of cooking so it chars without burning.

5. 5

   Meanwhile, steam or stir-fry the sweetcorn and peppers for 3-5 minutes until just tender with a little bite.

6. 6

   Build the plate: quinoa first, then the veg and lamb, spooning over any remaining sauce. Finish with the spring onions.

Tap ingredients and steps to tick them off as you cook.