120g/4.5 oz blanched almonds, roughly chopped 120g/4.5 oz pistachios, roughly chopped 200g/7 oz raisins or sweetened dried cranberries 300g/10.5 oz fatty beef mince 30 cardamom pods, seeds removed and crushed Peel of 3 oranges, cut into thin matchsticks 200g/7oz fresh breadcrumbs Drain the split peas in fresh cold water and bring to the boil. Cook until they're very soft, almost falling apart, then take off the heat. Season their cooking water with a little salt, leave to cool, then drain. In a large frying pan, add 3 tablespoons of oil and fry the onions for 5 minutes before adding the almonds, pistachios and raisins for a couple of minutes until the almonds are lightly golden. Remove from the pan and put to one side for a moment. Add another splash of oil to the pan and turn the heat up to high. Season the beef mince, then when the oil begins to smoke, fry the beef until golden brown. Stir in the split peas, nut mixture, ground cardamom, orange peel and breadcrumbs, then take off the heat and check the seasoning. Press into a baking dish ready to be reheated for a couple of minutes just before you eat.