Merguez meatballs

These little flavour bombs are beautiful as part of a mezze platter, but they also work as a dinner when served with some couscous, yogurt, extra harissa sauce and a cucumber and tomato salsa sprinkled with sumac.

SERVES 4-6 AS PART OF MEZZE

* 500g lamb mince

* 3 garlic cloves, finely chopped

* 1tbsp harissa, or to taste

* 1tbsp tomato paste

* 1tsp sweet paprika

* ½tsp cumin seeds

* ½tsp coriander seeds

* ½tsp fennel seeds

* Chopped parsley, for sprinkling

* Hummus, to serve

1 Preheat the oven to 200°C/180°C fan/ gas mark 6. Line a baking tray with baking paper. Using your hands, combine all the ingredients in a large bowl.

2 Roll the mixture into walnut-sized balls and place on the tray. Bake the meatballs for 20min or until cooked through.

3 Serve warm or at room temperature, sprinkled with chopped parsley and with hummus for dipping.