Turkish pide with spiced lamb and tomato topping

Method

1. Combine the yeast, sugar, water and 25g of the yogurt in a large mixing bowl. Leave to stand for a few minutes.

2. Stir in the olive oil and salt and mix in the flour. USing your hands, combine everything until it becomes a soft dough. Knead until elastic - this should take about 10 minutes. If the dough feels a little sticky, dust your hands with a little more flour while kneading.

3. Place the dough in a lightly oiled bowl and cover tightly with plastic wrap. Leave to rise until double its size - about 1-2 hours.

4. Preheat the oven to 220C/gas 7 and lightly oil two baking trays.

5. Once risen, knock the air out of the dough and divide into 5 balls. Cover loosely with plastic wrap and leave the dough to rest for a further 10 minutes.

6. Roll each portion of dough out to an oval of about 15-20cm, and transfer to the baking trays. Make indentations with your fingertips over the dough, and brush with the remaining yogurt. Bake for 12-15 minutes, until the breads are golden.

7. For the topping, heat the butter in a frying pan, over a medium heat, and fry the lamb until brown. Add the onion and garlic and cook until softened - about 5 minutes. Stir in the tomato puree, ginger, coriander, saffron, cinnamon and a little seasoning. Add the chopped tomatoes and cook for a further 10 minutes.

8. Stir in the honey and apricots and warm through.

9. Pile this mixture onto the cooked 'pizza' bases. Bake in a hot oven for 3-5 minutes, until heated through. Garnish with chopped coriander and sesame seeds, and accompany with yogurt.