Oppo Lemon Cheesecakes

Pop the carrots on a baking tray. Sprinkle over the cumin. Season with a pinch of salt and pepper. Drizzle on a splash of oil, then use your hands to coat the carrots in the spice. Pop on the top shelf of your oven and roast until golden, 25 mins. Turn halfway through cooking to ensure they roast evenly.

Pour the water for the water for the bulgur wheat (see ingredients for amount) into a saucepan and bring to the boil and stir in the bulgur and half the chicken stock powder. Bring back up to the boil, simmer for 1 minute, pop a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve.

Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the lamb mince. Season with a pinch of salt and pepper and cook until browned, 5-6 mins. Use a wooden spoon to break up the mince as it cooks.  Lower the heat to medium and add the onion. Cook until soft, about 5 mins. Stir in the garlic, tomato purée and shawarma seasoning. Cook for 1 minute more.

Add the water (see ingredients for amount) to the lamb mixture, along with the remaining stock powder and the prunes. Stir together and bring to a gentle simmer. Cook until the mixture is thick and saucy, 5-7 mins. Season to taste with salt and pepper if needed. Meanwhile, in a small bowl, mix the yoghurt with half of the dill and a pinch of salt and pepper.