We are delighted to be partnered once again with Claire Thomson, or perhaps you may know her from her Instagram alias, 5 O'Clock Apron. We've been fans of Claire's for years; all of her cookbooks are a mainstay on the Pipers Farm kitchen shelves. From her go-to weekday recipes to to her wonderful IGTV's with her family getting us through lockdown, Claire makes cooking relaxing and easy for kids and a downright breeze for exhausted but hungry adults.

As we move from uncertain times to the shaky semblance of normality, we are shining the light on less but better meat. Claire is a whizz at stretching meals out to make wonderful meals for the whole week and she's put together for us 6 utterly delicious recipes for 4 people from just 2 cuts of meat. You'll find easy breezy dishes that are sure to jazz up any mid-week meal.

Now over to Claire.

This is a fantastic way to use up any leftovers that you have rattling around your fridge. Lunch or dinner, this can be bulked up with as many or as little sides as you wish.


  • 8
    Sheets of filo pastry,
  • 50g
    Organic Grass Fed Ghee
  • 100g
    Clotted cream
  • 80g
    Unsalted pistachios, finely crushed
  • 50g
    Dried cherries or cranberries
  • 3 tbsp
    Cooked onion, finely chopped
  • 1/2 tsp
    Ground cinnamon
  • 1/2 tsp
  • 1 tbsp
    Sesame seeds
  • 200g
    Leftover Lamb Shoulder


  • Preheat the oven to 220°C and place the filo under a damp cloth. Mix the pistachios and dried cherries together with the lamb, onions and spice and separate into roughly 4 little piles each on a plate.

  • Place 1 filo sheet at a time on a dry surface (keeping the rest of the filo sheets covered). Brush all over with melted ghee, then top with a second layer of filo and brush with melted ghee.

  • Spoon about 2/3 of one pile of the lamb mixture and 2/3 of one pile of pistachio mixture over the bottom half of the filo, then top with 4 little dabs of about 1 tsp each of the clotted cream, and fold over the top. Top one half with the remaining 1/3 of each pile of lamb and pistachio, then fold over the other side to create a parcel and brush the top with ghee.

  • Repeat with the remaining filo and fillings to give 4 parcels. Scatter with sesame seeds. Bake for 10-12 minutes until just turning golden and crisp but making sure that it is not getting too dark.

  • Whilst the parcels are baking, mix the salad ingredients together and put to one side, adding salt and pepper to taste. Serve warm with the salad on the side.

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