Sun-Dried Tomato Spiced Beef & Pork Koftas

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

In a large bowl, combine the garlic, chermoula spice mix, breadcrumbs, sun-dried tomato paste, salt and water for the breadcrumbs (see pantry for both amounts), then add the beef and pork 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.

Arrange the koftas onto a large baking 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, 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, then set aside. 

Trim and quarter the radishes. Pop them into the bowl of dressing and set aside.

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.

Once cooked, 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.