Chermoula Pork Koftas and Lemon Fries

Meanwhile, pop two thirds of the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it. Roast the parcel on the baking tray with the chips until soft, 10-12 mins.

Zest and halve the lemon. Peel and grate the remaining garlic (or use a garlic press).

In a large bowl, combine the chermoula, breadcrumbs, salt and water for the breadcrumbs (see pantry for both amounts), the remaining garlic and half the lemon zest. 

Add the pork mince, season with pepper and mix together with your hands.

Shape into sausage shapes, 2 per person. Flatten to make koftas and thread a skewer through each one. IMPORTANT: Wash your hands and equipment after handling raw mince.

Transfer the koftas to a large baking tray and bake on the middle shelf of your oven until browned on the outside and cooked through, 12-15 mins. IMPORTANT: The koftas are cooked when no longer pink in the middle.

Once the garlic has roasted and cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork.

In a small bowl, mix the roasted garlic with the yoghurt. Season with salt and pepper, then set aside.

While the koftas bake, cut the tomato into 1cm chunks. Add to a medium bowl with a squeeze of lemon, the sugar for the dressing (see ingredients for amount) and a drizzle of olive oil. Season with salt and pepper, then mix well.

When the chips are cooked, crumble over the Greek style salad cheese and toss with the remaining lemon zest.