Spiced Lamb Koftas and Halloumi on Garlic Naans

Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.

Meanwhile, in a large bowl, combine half the chermoula spice mix with half the garlic and half the mint.

Mix the breadcrumbs, salt and water for the breadcrumbs (see pantry for both amounts) into the bowl of flavourings, 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 a large baking tray and bake on the top shelf of your oven until browned on the outside and cooked through, 12-15 mins. IMPORTANT: The koftas are cooked when no longer pink in the middle.

While the koftas cook, trim the cucumber, then halve lengthways. Cut lengthways into roughly 1cm wide strips, then cut into 1cm pieces widthways.

In a medium bowl, combine the cucumber, yoghurt and the remaining mint. Season with salt and pepper. Set your tzatziki aside.

Halve the baby plum tomatoes. Trim the baby gem, halve lengthways, then thinly slice widthways.

Mix the remaining garlic with the olive oil (see pantry for amount). Spoon the garlic oil over the naans and place on a baking tray.

Remove the halloumi cubes from the cold water, pop them onto a plate lined with kitchen paper and pat them dry.

Heat a drizzle of oil in a frying pan on medium-high heat. Once hot, add the halloumi and fry, turning frequently, until golden, 6-7 mins.

Add the remaining chermoula style spice mix for the last min of frying and stir to coat the halloumi.

When the chips have 4 mins left, warm the naans in the oven for 3-4 mins.