John Gregory-Smith served up tasty coconut harissa meatballs with rice on Sunday Brunch.

The ingredients are: 600g lean minced (ground) lamb, 2 tbsp olive oil, 1 onion finely chopped, 2 crushed garlic cloves, 3 tbsp rose harissa, 1 x 400ml tin of coconut milk, juice of 1/4 lemon, small handful of coriander leaves and sea salt.

Serve with boiled rice.

See recipes by John in his book titled: Fast Feasts: Quick, easy recipes with a Middle Eastern twist available from Amazon now.