Serves 4

4 Minted Lamb Koftas

For the harissa

• 1 red pepper, chopped and seeded
• 4 large tomatoes, chopped
• 2 garlic cloves, sliced
• 2 red chillies, chopped and seeded
• 1 tsp ground cumin
• 1 tsp ground coriander

For the saffron bulgur wheat

• 150g bulgur wheat
• 600ml vegetable stock
• 1 large pinch saffron
• Salt and pepper, to season throughout

To serve

Pitta or flatbreads and fresh chopped salad

First, cook the bulgur wheat by bringing a pan of vegetable stock up to a boil. Add the bulgur and the saffron and reduce to a simmer. Cook for 15 minutes, until the grains are soft and plump. Drain excess stock off (if any) and keep warm.

Next make your harrisa dip by putting all in the ingredients into a blender and blitz. Transfer to a pan and place on the hob to gentle simmer for ten minutes and then cool – this mellows out the garlic and chilli in the dip.

Take each kebab and divide up the meat into smaller, flattened patties and fry off in a pan or griddle, giving them about 3 minutes each side.

Dish the kofta up on toasted pitta with the saffron bulgur and chopped salad, and serve the harissa dip on the side.