I made these years ago when I first saw the Ottolenghi recipe and was blown away by the combination of flavours. I’ve served it here with the mango salsa I am currently obsessed with alongside pea shoots and chard leaves but it works very well stuffed in a warm pitta! These amounts are for two people.

Step 1 - Pomegranate jam

• Remove the seeds from a the pomegranate and place in a small pan with the lemon juice, sugar and chilli flakes.

• Heat until it thickens to a warm jam consistency (it will be thicker when it cools), which will take around 20 minutes.

• Pour into a serving dish and set aside.

Step 2 - Koftas

• Heat the seed spices in a small frying pan to lightly toast and then crush in a pestle and mortar.

• Mix all the spices with the lamb mince and beat in a food mixer with dough hook attachment for 15 min.

• When you meat has been well beaten, mix together with the onion, garlic and parsley, cover and refrigerate for 10 min.

• Heat the oven to 200 C.

• Whisk the tahnini paste with water until it has a double cream consistency and pour into a serving jug.

• Heat a griddle pan until it smokes. Roll the meat mix into kofta balls and char the balls in batches before transferring to an oven dish and roasting for 8 minutes to finish.

Serve drizzled with the tahini and pomegranate jam.

 Ingredients

• 1 medium pomegranate

• 35g caster sugar

• Juice of half a lemon

• 1/4 tsp chilli flakes

• 1 tsp cumin seeds

• 1 tsp fennel seeds

• 1/4 tsp mixed spice

• 400g lamb mince

• 1 small onion, finely chopped

• 1 garlic clove, crushed

• 10g parsley, finely chopped

• 60g tahini paste

• 1 tbsp coriander leaves, chopped