Harissa Chicken Shawarma and Lamb Koftas Mezze Feast

Spread the chips on another large baking tray in a single layer. Drizzle with oil, season with salt and pepper, then toss to coat.

When the oven is hot, bake the chips on the middle shelf, 30-35 mins. Turn halfway through.

Meanwhile, in a large bowl, combine the garlic, breadcrumbs, the salt (see pantry for amount) and half the remaining harissa, 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 the other side of the chicken baking tray.

When the chips have been baking for 15 mins, bake the skewers and koftas on the top shelf until cooked through, 12-16 mins.

Turn halfway through. IMPORTANT: The chicken and koftas are cooked when no longer pink in the middle.

While everything bakes, clean the medium bowl used for the chicken. Halve the baby plum tomatoes.

In the (now clean) bowl, mix together a good squeeze of lemon juice, the sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper. Stir the tomatoes into the dressing.

In a separate small bowl, mix together the yoghurt, lemon zest and remaining harissa. Season with salt and pepper.

Set both aside for now. Use any free time to do some washing up.

Just before everything's ready, pop the flatbreads (1 per person) into the oven until warm and starting to turn golden, 3-4 mins.

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 in the oven until golden brown, 5-8 mins.

Spread half the harissa yoghurt onto the warmed flatbreads.