Spiced Lamb & Hummus Wholemeal 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 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 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 mince is cooked through (no pink meat!)

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

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