The race from winter to summer always seems like such a long-winded one but sure enough, it always happens at lightning speed and here we are smack-bang in the middle of the year already…wondering how on earth it went by so quickly.

Many of us are working towards school holidays, summer holidays and general activities to soak up whatever semblance of summer we have before the silly season kicks in over autumn.

For me, the kids are getting older now and so summer represents some sort of slowing down as much as possible and, certainly, while that isn’t always possible, I try to tie up all work and loose ends by the end of July ready for a gentle month of rest in August.

However, last year and this year, August means I have a new book coming out and I’m not so sure how gentle things will be, but I certainly want to try to recharge before September hits.

Once upon a time, I always wanted to escape for summer and go abroad, but now I tend to plan the more lengthy escapes during winter to maximise warmth and escape the cold as much as possible.

Before marriage and kids, we used to escape at Christmas and head to warmer climes in Southeast Asia and enjoy the heat for a few weeks while work came to a standstill over Christmas and New Year. Admittedly, once kids and family festivities took precedence, Christmas took the more traditional shape, as it should, but now I find myself itching to get away, to escape the responsibility of cooking and to only have to make decisions like which drink and salad would I like to enjoy poolside today? Ahh, we can but dream, dreaming is free!

For now, the only things I want to eat are fuss-free, crowd-pleasing meals that are versatile and can be adapted to use what you have and these minced lamb and cheddar tortillas are one such rewarding dish because you can use beef, pork, chicken and even veggie mince if you wish, so they really will suit anyone and everyone and take no time to throw together.

They can be a meal in themselves or you can make them part of a bigger spread, so give them a try and make them a staple go-to in your home. Whatever you do this month, soak up the sun and don’t work too hard!.

Sabrina Ghayour

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Minced lamb and cheddar tortillas

Serves 2 to 4

This is the kind of quick and easy food that everyone in my household loves. I’ve been blessed with step-kids who thankfully like spice, and these quesadilla-inspired filled tortillas are a big win for them and an even bigger relief for me. This recipe comes together quickly and can be eaten sliced for snacks, or with your favourite salads or veg to make a proper meal. Use any minced meat plus any cheese you like, but I do feel that the sharpness of a good mature cheddar works really well with the spices here.

INGREDIENTS

Vegetable oil

250g minced lamb

1tsp garlic granules

1tsp ground cumin

1tsp paprika

2tbsp tomato purée

Maldon sea salt flakes and freshly ground black pepper

½ packet (about 15g) of flat- leaf parsley, finely chopped

2 large tortilla wraps

100g mature cheddar

cheese, grated

For the harissa yoghurt (optional)

150g Greek-style yoghurt

1tbsp harissa

METHOD

Place a frying pan over a high heat, add a little drizzle of vegetable oil followed by the minced lamb along with the garlic granules and all the spices and immediately break up the mince as finely as possible to prevent it cooking in clumps while you work in the flavourings.

Add the tomato purée and a generous amount of salt and pepper and stir-fry for 5 minutes, then add the parsley and stir-fry for another couple of minutes until the mince is fully cooked. Set aside.

To make the harissa yoghurt (if using), pour the yoghurt into a small bowl and stir through the harissa just enough to create a marble effect. Set aside.

Heat a large frying pan over a medium heat, place a tortilla in the dry pan and scatter half the cheddar on to the surface.

Using a slotted spoon (to avoid any excess grease), add half the mince on to one half of the tortilla.

Check that the underside of the tortilla is toasting nicely, and when ready, fold the half without the mince over the filling. Remove from the pan and repeat with the remaining ingredients. Cut the filled tortillas into portions and serve with the harissa yoghurt if desired. These need no accompaniment.

Recipe from Flavour by Sabrina Ghayour, £26, published by Aster

Flavour by Sabrina GhayourFlavour by Sabrina Ghayour, published by Aster, priced £26. (Image: Aster/PA)