Turkish Inspired Harissa Beef Loaded Flatbreads

Pop half the garlic cloves (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it. Roast the parcel on a baking tray until soft, 10-12 mins.

Heat a large frying pan on medium-high heat (no oil).

Once hot, add the beef mince and fry until browned, 4-5 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat.

Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince.

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

Stir the grated garlic, harissa, sun-dried tomato paste and remaining chermoula into the beef, then cook for 1 min.

Remove from the heat, then cover with a lid or foil to keep warm. IMPORTANT: The mince is cooked when no longer pink in the middle.

Trim the cucumber, then quarter lengthways. Chop widthways into small pieces.

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

In a medium bowl, combine half the cucumber with the yoghurt and mashed garlic. Taste and season with salt and pepper, then set aside.

When the chips have a few mins left, pop the flatbreads (1 per person) onto a baking tray and into the oven until warm and starting to turn golden, 3-4 mins.

In a medium bowl, combine the remaining cucumber with a drizzle of oil, salt and pepper. Toss in the rocket leaves.