Korean Inspired Glazed Lamb Koftas

Meanwhile, trim the green beans.

Zest and cut the lime into wedges.

Peel and grate the garlic (or use a garlic press).

In a large bowl, combine the lime zest, breadcrumbs, salt and water for the breadcrumbs (see pantry for both amounts) and half the garlic, then add the lamb mince.

Season with pepper and mix together with your hands. Shape into mini sausage shapes, 4 per person. Flatten to make koftas. IMPORTANT: Wash your hands and equipment after handling raw mince.

Pop the koftas onto a large baking tray. When the oven is hot, bake on the top shelf until browned on the outside and cooked through, 12-15 mins. IMPORTANT: The koftas are cooked when no longer pink in the middle.

While the koftas are in the oven, wash out the (now empty) bowl.

Trim the cucumber, then pop onto a board and use a rolling pin to gently smack it a few times until split. Cut into roughly 1-2cm chunks.

In a medium bowl, combine a squeeze of lime juice, sugar for the pickle (see pantry for amount) and half the soy. Stir in the cucumber and set aside.

In the (now empty) large bowl, combine the gochujang paste, honey, water for the sauce (see pantry for amount) and remaining soy. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.

Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the green beans and stir-fry until starting to char, 2-3 mins.

Stir in the remaining garlic, then turn the heat down to medium and cook for 1 min.

Add a splash of water and immediately cover with a lid or some foil. Cook until the beans are tender, 4-5 mins. Remove from the heat. Season with salt and pepper.

When the koftas are cooked, transfer them to the bowl with the gochujang honey. Turn to evenly coat.