Harissa-Spiced Roast Lamb

While the potatoes cook, trim the tops from the carrots and halve lengthways. Pop them on a large baking tray and drizzle with oil. Season with salt and pepper, ground cumin and sugar (see ingredient list for amount). Toss to coat the carrots in the oil and spices and spread in a single layer at one end of the baking tray. Carefully remove the lamb from the netting (discard the netting). Rub the harissa paste (use less if you don't like heat) onto the lamb and season with salt and pepper. Place it on the other end of the carrot tray.

Once the potatoes are ready, drain in a colander, pop back into the pan and sprinkle on half the flour. Give your pan a shake to fluff up the potato. Take your hot baking tray out of your oven, carefully transfer your potatoes onto it in a single layer, turning in the oil. Season with salt. Roast the potatoes on the top shelf of your oven for 45-50 mins, turning halfway through.

Once the potatoes have been cooking for 10 mins (or straight away if you are cooking for 3P and 4P), roast the lamb and carrots on the middle shelf of the oven for 25-30/35-40/50-55 mins (depending on size) for medium rare. Add an extra 5 mins if you like your lamb more cooked. Rest wrapped loosely in foil for at least 10 mins before slicing. Pop the cauliflower on a smallish baking tray or ovenproof dish (in a single later). Drizzle with oil and season with a pinch of salt and pepper. Add the cauli to the bottom shelf of the oven to roast for the last 25 mins of potatoes’ cooking time.

Meanwhile, heat a glug of oil in a saucepan over medium heat, stir in the remaining flour and cook for a minute- you've made a roux! Gradually stir in the water (see ingredients for amount) and chicken stock powder, bring to the boil, stirring out any lumps that may form. Once boiling, lower the heat and simmer until the gravy has thickened to your liking, 15-20 mins. Meanwhile, grate the cheddar cheese and pop in a bowl. Add the dukkah to the cheese and mix together.