Lamb Kofta Pittas

Chop the sweet potato in half, then into wedges the size of your index finger. Put on a large lined baking tray, drizzle with oil and season with salt and pepper. Toss together then spread out and roast on the top shelf of your oven until golden and crispy, 25-30 mins, turning halfway through cooking.

Halve, then remove the core from the pepper and thinly slice. Halfway through the sweet potato cooking time, push the potato to one half of the tray and lay the pepper on the empty half. (If your tray isn't big enough, put the pepper on a second tray. Everything should be spread out in one layer!) Drizzle with oil and season with salt and pepper. Return to the oven for the remainder of the time.

Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat. When hot, add the koftas and fry, turning occasionally, until browned all over and cooked through, 12-15 mins, adjusting the heat if necessary. TIP: Make sure you keep the spiced koftas separate from the plain so you know which is which!

Pop the yoghurt into a small bowl. Strip the mint leaves from their stalks and roughly chop (discard the stalks). Stir the mint into the yoghurt and season with salt and pepper. Trim the lettuce then finely slice. Pop the pittas onto another baking tray on the middle oven shelf to warm through for a few minutes before serving.