In a heavy-based pot, fry the lamb mince (500g) over medium high heat (adding 1 tsp of olive oil if needed) until it is very well browned and any moisture has evaporated and there is some brown colour in the bottom of the pot. Remove any excess fat.
Add chopped bacon (1 rasher) and chopped onion (1) to the pot with the mince and continue to fry until the onion has softened. Then add tomato paste (2 tbsp) and crushed garlic (3 cloves) and fry for a further 30 seconds.
Add red wine (½ cup) to the pot and bring to simmer, scraping up any flavour spots from the bottom.
Add beef stock (1 cup) and tinned cherry tomatoes (1 x 400g) then use a potato masher to carefully crush the tomatoes in the pot.
Then add ground cinnamon (¼ tsp), allspice (½ tsp), dried oregano (1½ tsp), worcestershire sauce (1 tbsp) & fine salt (¾ tsp) then bring to a simmer. Simmer uncovered for 15 minutes.
Stir in frozen peas, carrot and corn mixture (1½ cups). Continue to simmer for 3-5 mins or until vegetables are soft.
Combine cornflour (1 tbsp) with enough cool tap water to make a thin paste, then add gradually to mince mixture until you reach your desired consistency. Serve with warm buttered toast.