Falafel, Houmous and Paprika Butter

Meanwhile, cut the tomato into 1cm chunks. Peel and grate the garlic (or use a garlic press).

Halve the ciabatta. Trim the cucumber and slice into 1cm thick rounds.

Trim the baby gem, halve lengthways, then thinly slice.

In a large bowl, combine the red wine vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper.

Add the tomato chunks and cucumber rounds. Toss to coat in the dressing, then set aside.

Place the falafels on a plate and microwave, 800W: 75 secs / 900W: 45 secs / 1000W: 30 secs.

If you don't have a microwave, place the falafels onto a baking tray and bake on the middle shelf until golden brown, 5-8 mins.

Lay the ciabatta halves onto your board, cut-side up. Spread over the garlic and drizzle with the olive oil for the garlic bread (see pantry for amount).

Add the bread to the falafel tray and bake until golden, 4-5 mins.

When ready, drizzle the honey over the falafels and turn to glaze. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min. 

When everything's nearly ready, add the butter (see pantry for amount), red pepper chilli jelly and smoked paprika to a small saucepan on medium heat.

Warm to melt the butter, 1 min. Stir the sauce well to combine.

Just before serving, add the baby gem to the cucumber and tomato bowl. Toss to coat in the dressing. TIP: Don't add the leaves too early or they'll go soggy.