Spiced Beef Koftas

Meanwhile, peel and grate 1 garlic clove (or use a garlic press).

In a large bowl, combine the grated garlic, roasted spice and herb blend, breadcrumbs, salt and water for the breadcrumbs (see pantry for both amounts), then add the beef 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 remaining garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it.

Arrange the koftas onto one side of a large baking tray. Place the garlic parcel on the other side of the tray.

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

Meanwhile, cut the tomato into 1cm chunks. 

In a medium bowl, combine the red wine vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper, stir through the tomatoes, then set aside. 

Once the roasted garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork.

In a small bowl, combine the roasted garlic and yoghurt. Season with salt and pepper, then stir well.

When everything's nearly ready, add the red pepper chilli jelly, smoked paprika and the butter (see pantry for amount) to a large frying pan on medium heat.

Warm through to melt the butter, 1 min. Stir well to combine.

Add the koftas to the pan and stir to coat. Cook until piping hot, 1-2 mins. Add a splash of water if it's a little too thick.