Spiced Lamb & Hummus Flatbreads

Boil half a kettle

Peel and finely slice your shallot[s]

Dissolve 1 tsp [1 1/2 tsp] [2 tsp] sugar in 1 tbsp [1 1/2 tbsp] [2 tbsp] boiled water in a bowl, then add your red wine vinegar with the sliced shallot and set aside to pickle – this is your quick-pickled shallot

Meanwhile, drain your chickpeas

Peel and finely chop (or grate) your garlic

Add the drained chickpeas to a food processor with your tahini and half of the chopped garlic (save the rest for later!)

Add 2 tbsp [3 tbsp] [4 tbsp] olive oil, 50ml [75ml] [100ml] cold water and a very generous pinch of salt

Blitz until smooth – this is your hummus

Tip: Add a small splash more water if your hummus is looking a little thick!

Heat a large, dry, wide-based pan (preferably non-stick) over a high heat

Once hot, add your lamb mince and cook for 3-4 min or until browned, breaking it up with a wooden spoon as you go

Meanwhile, cut your cherry tomatoes in half

Once browned, add your ras el hanout to the lamb mince with the halved cherry tomatoes and cook for 2 min

Add your harissa paste (can't handle the heat? Go easy!) and remaining chopped garlic and cook for 2-3 min further or until the tomatoes are beginning to break down and the lamb mince is cooked through (no pink meat!)

Season with a generous pinch of salt and pepper – this is your spiced lamb

Top, tail, peel and grate your carrot[s]

Trim, then slice your spring onion[s] finely

Add your tortillas to a plate and pop in the microwave for 20 secs on high or until warmed through