Lamb Kofta Kebabs

Pop the wedges on a large, low-sided wide baking tray. Drizzle with oil, then season with salt and pepper. Toss to coat, then spread out in a single layer. Once your oven is hot, roast on the top shelf of your oven until golden, 25-30 mins. Turn halfway through cooking. TIP: Use two baking trays if necessary, you want the potatoes nicely spread out.

Pop the chermoula in a bowl and add the panko breadcrumbs, half the garlic, half the parsley, half the mint and half the chilli. Add the water for the breadcrumbs (see ingredients for amount) and season with salt and pepper, stir together then add the lamb mince. Mix with your hands until combined and shape into 3 mini sausage shapes per person. IMPORTANT: Wash your hands and equipment after handling raw meat.

Meanwhile, heat a splash of oil in a large frying pan over high heat. When hot, add the koftas and brown on all sides, 2-3 mins. Meanwhile, chop the tomatoes into small chunks. Trim the root from the baby gem lettuce then halve lengthways. Thinly slice widthways. Mix the remaining garlic with olive oil (see ingredients for amount).

When the koftas are browned, lower the heat to medium and keep cooking for another 6-8 mins. Turn every 2 mins or so. IMPORTANT: The koftas are cooked when no longer pink in the middle. Meanwhile, spoon the garlicky oil over the naan breads and place on a baking tray. When the wedges have 4 mins left, warm the naans in the oven for 3-4 mins. Get ready to serve!