Dan Lepard served up fiery meatball pasties for Easter on Sunday Brunch.

The ingredients are:

For the Spicy garlic meatballs: 1 onion, peeled and finely chopped, 5 garlic cloves, peeled and finely chopped, 1 tbsp muscovado sugar, 400g lamb or beef mince, 25g dry white breadcrumbs, Finely grated zest of a lemon, 1 tsp chilli powder, 2 tsp ground cumin, 1 tsp mixed spice, or baharat mix, 2 tsp dried dill or oregano, Salt and Olive oil.

For the chilli coriander potatoes: 350g potatoes, any sort, 1 tbsp vinegar, like cider or malt, 2 cloves garlic, sliced, 2 tbsp tomato puree, 2 tsp hot chilli sauce, like harissa or siracha, 1 tsp ground cumin, Juice ½ lemon, Small bunch coriander, chopped fine with stalks on, Salt and Olive oil.

For the crisp pasty pastry: 600g strong white flour, 1 tsp baking powder, 2 tsp salt, 50g fat leftover from a roast, or oil, 175g unsalted butter, cut into thin slices, 275ml ice cold water and Flour, beaten egg and sesame or black onion seeds to finish.