[Takeaway] Lamb Kofta Plate & Garlic Flatbread

• Meanwhile, thinly slice cucumber and red radish into rounds. Roughly chop parsley. Finely chop garlic. • In a medium bowl, combine the white wine vinegar, a good pinch of sugar and salt. • Add cucumber and radish to pickling liquid. Add enough water to just cover veggies. Set aside.

TIP: Use as much or little chilli as you'd like

• In a large bowl, combine lamb mince, chermoula spice blend, fine breadcrumbs and the egg. • Using damp hands, roll lamb mixture into koftas about 8cm long and 2.5cm thick (3 per person).

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook koftas, turning regularly, until browned and cooked through, 10-12 minutes (cook in batches if your pan is getting crowded). Remove pan from heat and add the honey, tossing to coat.

• While koftas are cooking, in a small microwave-safe bowl, combine the butter and garlic. Microwave in 10 second bursts, until fragrant and melted. Season with a pinch of salt. • Brush garlic butter over flatbreads and bake directly on a wire oven rack until warmed through, 4-7 minutes.