Fragrant Asparagus and Lamb Cous-Cous 450g /1lb British asparagus 110g / 4oz Cous Cous 1 tbsp olive oil 1 medium onion, chopped 1 red pepper, chopped 2 garlic cloves, crushed 450g / 1lb Fillet of lamb cut into slices 55g / 2oz Sultanas A handflu of mint, roughly chopped Juice of half a lemon Black pepper Preparation and cooking time: 30 minutes Serves 4 1. Clean the asparagus and trim any white ends or peel with a vegetable peeler. 2. Make up the cous-cous according to the instructions on the packet. 3. Heat the oil in a heavy based pan and fry the onion, garlic and red pepper. Remove from the pan and keep warm. 4. Turn up the heat and fry the lamb for a few minutes until browned. You may have to do this in two batches, depending on the size of your pan. 5. Meanwhile blanch the asparagus in boiling water for two minutes or until tender. 6. Mix all the ingredients together in a pan and warm through before serving.