Lamb Kofta

Heat a splash of olive oil in a frying pan on medium-low heat. Once warm add your red onion with a pinch of salt and a few grinds of black pepper. Simmer for 20 mins until soft. Tip:If the onion starts to brown too much, add a splash of water and turn the heat to low.

In a bowl, mix the lamb mince with the cinnamon, cumin and all spice, a pinch of salt, your spring onion and a third of your mint. Mix this well for a few minutes then cover and put in your fridge.

Peel the cucumber then pull the peeler along it lengthways (or thinly slice with a knife) to make long strips (don’t use the soft middle part). Mix your cucumber stripswith a squeeze of lime juice, salt, black pepper, the yoghurt and your remaining mint. This is your minty cucumber salad.

Pour the water (amount specified in the ingredient list) into a pot over high heat. Stir in the vegetable stock pot and a drizzle of olive oil. Once it comes to the boil take off the heat, stir in the couscous, cover the pot with a tight fitting lid and leave to the side until the rest of the meal is ready.

Preheat your grill to its highest heat. Wet your fingers in a bowl of water (this stops the meat sticking to them) and divide your mince mixture into two balls per person. Firmly squeeze one ball onto each skewer and form into a sausage shape, before grilling as close to the heat as possible for a few mins on each side.

Fluff up your couscous with a fork and mix in the red onions, crushed almonds and a bit of lime zest.