Dukkah-Crusted Lamb Loin

Add the sweet potatoes to the boiling water and simmer until tender, 15-18 mins. Once cooked, drain in a colander and leave to steam for 2-3 mins. Then return to the pan, off the heat. Add the butter and using a stick blender, whizz to a smooth, well blended puree. Season to taste with salt and pepper. Cover with a lid, we will reheat it later. TIP: If you don't have a stick blender, you can use a normal blender or a potato masher.

Meanwhile, pop the dill in a medium bowl and add the red wine vinegar and olive oil (see ingredient list for amount). Season with salt and pepper, set aside. Pop the aubergine on a baking tray and drizzle with oil. Season with salt and pepper and sprinkle over the ground cumin. Roast on the middle shelf of your oven until browned and tender, 25-30 mins. Turn halfway through.

While everything else cooks, heat a drizzle of oil in a frying pan over a high heat. Pop the lamb loins onto a plate, drizzle with oil and season with salt and pepper. Use your hands to coat the meat. IMPORTANT: Wash your hands after handling raw meat. When the pan is hot, brown the lamb all over for 2-3 mins total, then transfer to a baking tray fat side up. Divide the dukkah between the tops of the lamb and roast on the middle shelf for 9-10 mins. TIP: This will result in medium rare lamb, cook for 2-3 mins longer if you want it more well done.

Pop your pan back on medium high heat, add a drizzle of oil if the pan is dry. Add the cauliflower and sprinkle over the chermoula (add less if you don't like heat). Season with salt and pepper and fry until golden and tender, 6-8 mins. Stir every 2-3 mins. TIP: you want them to pick up some colour so don't stir too often. Remove from the heat.