Lamb and rosemary envelopes

Season the lamb steaks on both sides with salt and freshly ground pepper and sprinkle with the chopped rosemary.

Heat the oil in a large, heavy-based frying pan. Add in the lamb steaks and fry the lamb for 2 minutes on each side, until browned. Transfer to a plate and leave to cool.

Slice the puff pastry into four even-sized rectangles. Roll out each rectangle until large enough to enclose the lamb.

Place a cooled lamb steak on each piece of pastry, then top each lamb steak with 1 rounded tablespoon of cranberry sauce.

Brush the pastry edges of each square with a little beaten egg, then fold over to enclose the lamb, pinching the edges to seal. (At this point, you can freeze the pastry parcels at this point or chill them for up to 4 hours ahead.)

Place the lamb parcels on a lightly greased baking sheet and chill for 20 minutes in the refrigerator to set the pastry, if time permits.

Preheat the oven to 200°C/gas 6.

Brush the parcels with beaten egg, top each one with a rosemary sprig and bake for 20-25 minutes until puffed and golden.

Serve hot from the oven with your choice of green vegetables.