1. Heat the oil over high heat in a flameproof casserole then fry the mince until well-browned then set aside.
2. Add a little more oil with onions and garlic to the same dish and soften over medium heat (this will take 5 to 6 minutes).
3. Add a pinch of sugar, the vinegar and chilli pepper flakes then cook for a few minutes.
4. Next add chopped tomatoes and stock then simmer for 5 minutes.
5. Add the lamb to the sauce, cover with a lid and simmer gently for 45 minutes until the meat is tender and the sauce rich. Remove from heat and fold through a little breadcrumbs at a time until you have a good thick sauce.
6. For the spiced crumb simply mix together the crumbs with za'atar, a pinch of sea salt and drizzle of olive oil.

1. Preheat your oven to 200°C /180°C fan assisted (gas 5).
2. Spoon the mince into the scooped out tomatoes, top with the seasoned breadcrumbs, then bake in a preheated oven for 15 minutes until the crumbs are golden and the filling piping hot.

• Serve the tomatoes piping hot alongside baked feta cheese with a drizzle of honey and dusted with Arabica Dukkah, flatbreads and a glass of chilled Rose from Provence.

Note: any left over mince can be used to stuff tomatoes for a quick and simple lunch. We also topped with sliced mozzarella instead of the breadcrumbs which is a lovely alternative.