Posh mince on toast

Something delicious to have at Matariki, plus feta, short stories and Madonna.

Jul 04, 2026

Let’s imagine I’m at your house and you’re poking around in the freezer looking for something we can turn into dinner. You pull a packet of lamb mince out and turn to me, saying, ‘is there anything you can do with this?'

“Yes!” I say. “Thaw it in a bowl of cold water and ring me about 45 minutes before dinner time.”

Because I’ve got a lot on this week and can’t make it to your place (as much as I’d like to), here’s how to turn a lump of lamb mince into something delicious in two shakes of a, um, lamb’s tail.

Spiced lamb with kūmara, spring onions and feta

This is something I’ve been wanting to make since the days of Homecooked. Just after it came out I had what I considered to be a genius idea for posh lamb mince on toast (specifically, toast made from the Kūmara Bread on page 281). Last Sunday night I finally made it happen (minus the kūmara bread toast, but that’s still the plan). This recipe is my Matariki gift to you. Make it for people you love (preferably ones who love savoury mince).

1 Tbsp olive oil
1 red onion, peeled and diced
1 medium carrot, peeled and diced
2 ribs of celery, ends trimmed and discarded, diced
A fat pinch of salt and some freshly ground black pepper
500g lamb mince
1 medium kūmara, peeled and grated (about 150g peeled weight)
1 bunch coriander, washed, roots discards, stems finely chopped, leaves picked and reserved *
2 tsp ground cumin
1 tsp ground coriander
1 tsp smoked paprika
1/2 tsp ground cinnamon
1 Tbsp worcestershire sauce
1 Tbsp soy sauce
1 cup (250ml) chicken or vegetable stock
3 handfuls spinach, shredded if leaves are mature
4 spring onions, finely sliced
150g feta, crumbled, drizzled with a couple of tablespoons of olive oil
Pita breads (or delicious toast), to serve

Set a large, heavy pan over medium heat. Add the oil, followed by the onion, carrot, celery and salt and pepper. Cover and cook, stirring occasionally, until the vegetables are softened and coloured - about 7 minutes. Remove the lid. Push the vegetables to the edges of the pan and add the lamb mince, flattening it out like a giant patty. When it’s sufficiently browned on one side, flip it over and squish it with a fork so there are no lumps (this method means the meat doesn’t stew and turn into grey sludge). When the meat has browned all over, stir in the spices and fry for another minute or two. Add the kūmara and coriander stems and mix well, then add the worcestershire and soy sauces, and the stock. Stir well, then cover and lower the heat. Simmer gently for 10 minutes, then stir in the spinach. Cook for two minutes, then cover the pan and remove from the heat.

While the lamb is cooking, prep the spring onions and coriander leaves. Crumble the feta and toast the pita.

Now, showtime. Transfer the pan to a wooden board. Scatter the spring onions, coriander leaves and feta over the top. Carry to the table and get someone else to whip the pita breads out of the toaster (mind your fingers, they’ll be hot!). Let people help themselves, scooping up the lamb with the hot, pillowy bread. Or, for a slightly more formal approach, arrange the toasted bread on warmed plates and heap the mince on top, followed by the green bits and feta. Some chilli crisp is a handy accompaniment here too (especially this one).

This serves four people generously. If there are fewer of you, leftovers are excellent in a toasted sandwich the next day.

*If you’re a coriander hater, just leave it out - or scatter mint and parsley on top at the end.

Good Things

A better way with feta

Lots of people got in touch after I wrote about how I store feta in DIY brine so it doesn’t turn into a stinky waste in the packet in the fridge (in case you missed it, those instructions are here). If brine feels like too much hassle or you don’t have a huge slab to deal with, the next best thing to do is stick it in a bowl, pour over a generous slosh of olive oil and cover it. For extra bonus points and flavour, scatter over some toasted cumin and coriander seeds, some freshly ground black pepper and some chilli flakes. Cover tightly and stick in the fridge. I guarantee this feta won’t go off, because you’ll find it is so delicious you’ll eat it very quickly.

You Have A Friend in 10A

Have you read Great Circle by Maggie Shipstead? You really must. It’s probably one of the best books I’ve read in the last two years - a soaring and cleverly structured tale about love, life and aviation. You Have A Friend in 10A is her first collection of short stories. If you’re like my mother-in-law and think that short stories are unsatisfyingly short, rest assured that each of these ones feels like a full meal. (But go and read Great Circle first.)

Madonna, again

This won’t be to everyone’s taste - but I am completely obsessed with Madonna’s (latest) comeback, from the 13-minute short film masquerading as a music video (as I texted a friend, “it’s got Benedict Cumberbatch, Kate Moss, and vagina lasers!”) to the newly dropped album, which seems to reference all the moments of her career to date. Also, she turns 68 next month and she’s still killing it on the dancefloor. Respect.

Thank you for reading - and please remember to click on the heart below - that helps the machine help more readers to find Fancy Butter.

Mānawatia a Matariki!

Lucy