Turkish-Style Lamb Koftas With Tahini Yoghurt

Preheat the oven to 200°C/ 180°C (fan)/ gas 7 and boil a kettle

Chop your potatoes (skins on) into large, bite-sized pieces

Add the chopped potatoes to a pot of plenty of boiled water with a pinch of salt, bring to the boil over a high heat and cook for 10-15 min or until they're fork-tender

Once cooked, drain and set aside to steam dry in the pot

Meanwhile, add half of your white wine vinegar to a large bowl (you'll use the rest later!) with a pinch of salt and 1 tbsp [1 1/2 tbsp] [2 tbsp] sugar and stir until dissolved

Add your shredded red cabbage to the bowl, give everything a good mix up and set aside until later to pickle slightly – this is your quick-pickled cabbage

Peel your brown onion[s] and cut in half

Grate half your onion[s] and slice the remaining onion finely

Add your grated onion, panko breadcrumbs, baharat, lamb mince and a generous pinch of salt to a large bowl – this is your lamb mix

Knead the lamb mix thoroughly with clean hands for 2-3 min (this helps the mixture hold together when cooking) then shape into 3 koftas per person

Tip: Oil your hands slightly to stop the mixture sticking when shaping!

Add the koftas to an oiled baking tray (or two!) and put the tray[s] in the oven for 15 min or until cooked through (no pink meat!) – this is your Turkish-style lamb koftas

Meanwhile, heat a large, wide-based pan (preferably non-stick) with a large knob of butter over a medium-low heat

Once hot, add the sliced onion and cook for 4-5 min or until softened

Meanwhile, peel and finely chop (or grate) your garlic

Add the chopped garlic, natural yoghurt, tahini paste and the remaining white wine vinegar to a bowl

Add a splash of cold water and a generous pinch of salt and pepper and give everything a good mix up – this is your tahini yoghurt

Chop your parsley finely, including the stalks

Once the onion has softened, add your cayenne pepper (can't handle the heat? Go easy!) and tomato paste cook for 1 min

Add the drained potatoes, a drizzle of olive oil and a generous pinch of salt, then crush the potatoes lightly and cook for 5-6 min or until they're starting to crisp

Once the potatoes are crisp, remove the pan from the heat and add the chopped parsley