Lamb neck, cinnamon and spinach parcels

Heat the oven to 190C/fan 170C/gas 5. Put half the lemon juice, salt, chilli and thyme leaves in a bowl. Toss with the lamb and leave for 20 minutes.

To make 2 parcels (each parcel will feed 2 as a main), lay out 2 sheets of filo on a surface and brush both with a little of the melted butter. Lay another sheet on top of each at quarter of a turn and do the same three more times, brushing with more butter as you go.

Heat a large pan and add the remaining butter. Fry the lamb slowly without colouring it too much. Take out after 3-4 minutes and leave to rest.

Drop the spinach in the lamb pan with the cinnamon stick and a pinch of ground cinnamon and shuffle. Drop a lid on and let the spinach wilt and cook down for a few minutes. Season well, then divide between the buttered filo, leaving the excess juice in the pan.

Put the lamb on top of the spinach then roll each parcel up, tucking the ends in as you go. Sit the parcels on a buttered baking tray with the ends tucked under. Brush each one with more butter and sprinkle with a little ground cinnamon. Bake for 25 minutes until crisp and golden.

To make the yoghurt sauce, mix the greek yoghurt with the garlic and the rest of the lemon juice and season. Peel the cucumber, halve lengthways and scrape out the seeds with a teaspoon. Thinly slice and add to the yoghurt with a pinch of ground cinnamon. Chill.

Mix the icing sugar and another pinch of cinnamon together and, using a tea strainer or small sieve, dust each parcel with the mix. Halve or quarter, and serve with the yoghurt dressing.