Aromatic Lamb Koftes

Whilst the freekeh is cooking, prepare the rest of the ingredients. Remove the roots from the spring onions and finely slice. Peel and finely chop the garlic(you can use a garlic press if you have one!). Tear the leaves from the coriander and roughly chop. Chop the stalks as small as you can (keep the coriander leaves and stalks separate).

Place the lamb mince in a mixing bowl and add the spring onion,garlic, the chopped coriander stalks and the ras-el-hanout. Season with ½ tsp of salt and a good grind of black pepper. LH: Use your hands to mix the ingredients into the lamb. Shape the mix into 12 even-sized patties, 21/2cm thick.

Pre-heat your grill to medium-high. Remove the top and bottom of the rhubarb stalks and cut the rhubarb into 2cm wide pieces. Zest the lemon on a fine grater and pick the mint leaves. Discard the stalks and roughly chop the mint into fine strips.

The grill should now be hot. Cook the lamb patties for 12 mins, turning halfway to ensure even cooking. The patties are cooked when the meat is no longer pink in the centre.

While the lamb is cooking, heat a frying pan over a medium heat and add 1 tbsp of water. Add the rhubarb pieces and 3 tbsp of sugar (if you have some). Stir gently and cook for 3-5 mins or until the rhubarb begins to soften. Remove the pan from the heat and transfer the rhubarb and the juices into a small bowl. Stir in half the chopped mint to finish your salsa. Tip: Rhubarb overcooks very quickly and will continue cooking once out of the pan. You need to stop cooking just as it begins to soften.

When the freekeh is cooked, drain in a sieve and leave to cool for a few mins. Once cooled but still warm, return to the pot off the heat. Mix in the lemon zest, the juice of half the lemon, the coriander leaves and remaining chopped mint. Season with ¼ tsp of salt and a good grind of black pepper.