Crispy Spring Rolls with lamb and dulse

Directions

1. Slow cook the lamb shoulder with roughly chopped onions and garlic and wine at 180° for 6 hours, in a covered oven dish.

2. Whilst the lamb is cooking, peel and deseed the butternut squash. Dice and roast until soft in oven at 180° with a little splash of oil (add sweet potato to roasting tin if wanting a vegetarian option)

3. Shred the kale off its stalks and roughly chop

4. Once the lamb has cooled, flake the meat off the bone and mix in a bowl with the roasted butternut squash and chopped kale. Season to taste with salt and pepper and add the handful of dried dulse, stirring it into the mix.

5. Take one sheet of filo pastry and slice in half to make a square. Wet the outer edges of the filo pastry square. Using two tablespoons of mix at the bottom of the square begin to roll the pastry upwards, tucking the sides in to seal the spring roll parcel.

6. Once all spring rolls are made, for best results deep fry them in a pan of heated vegetable oil until golden brown or they can be baked at 180° in the oven, for the same desired colour