From the farm

Celebrate ethically and sustainably reared meat with these delicious dishes Minty Lamb Koftas with homemade flatbreads

1. Put the lamb mince into a mixing bowl and add the onion, garlic, spices and chopped herbs. Season with sea salt and pepper. Get your hands into the bowl and thoroughly mix everything together. Shape the mixture into 8 fat sausages, making sure they are fairly compact.

2. Take the skewers from the water and insert one into each kofta. Place the koftas in the fridge to allow them to firm up (30 minutes is fine, but longer is better).

3. Light your barbecue so it can flame and settle to a steady, glowing heat.

4. Sift the flour into a bowl. Add the oil, salt and water and bring it together into a dough. Turn the dough out on to a lightly floured work surface and knead for 5 minutes until smooth and elastic. If it is too sticky, dust with more flour as you knead. Divide into 8 equal pieces and form into balls. Leave them to rest for 5 minutes.

5. Mix the yoghurt, tahini, lemon juice, cumin and mint together in a small bowl and season to taste with salt.

6. Remove the koftas from the fridge, brush each with olive oil and place on the barbecue grill. Cook for 4-6 minutes a side until cooked through, being careful not to move them too much.

7. While the koftas cook, squash the dough balls into fat discs in your palm. Lightly flour a rolling pin and your work surface, then roll them out into rough circles, making them as thin as you can.

8. Remove the koftas from the grill. Place the flatbreads on the grill until lightly coloured and starting to blister – about 30 seconds a side. Stack them on top of one another to keep warm while you finish cooking them all.

9. Serve the koftas with the tahini yoghurt and flatbreads. Salad leaves, slices of lemon and griddled vegetables are great accompaniments to this dish.

makes 8

For the koftas

1kg grass-fed lamb mince

●

1 red onion, finely chopped

●

4 garlic cloves, finely chopped

●

1 tbsp ground coriander 2 tsp

● ● ground cumin 1 tsp ground

● cinnamon ½ tsp chilli flakes,

● or to taste 3 tbsp freshly

● chopped parsley 1 tbsp freshly

● chopped mint Pure sea salt

● and freshly ground black pepper

Olive oil 8 wooden skewers

● ●

(soaked in water to stop them burning)

For the flatbreads

300g stoneground unbleached

● white flour, plus extra for dusting

1 tbsp olive oil ½ tsp fine salt

● ●

180ml warm water

●

For the tahini yoghurt

150g yoghurt 3 tbsp tahini

● ●

Juice of ½ lemon ½ tsp ground

● ● cumin 1 tsp chopped mint

●

SERVES 4

For the pickled cucumbers

½ cucumber, halved,

● deseeded and thinly sliced 60g caster

● sugar 100ml cider

● vinegar 3 cloves

●

1 tsp coriander seeds

●

For the potato salad

2 free-range organic

● eggs, hard-boiled and cooled 2 tsp Dijon

● mustard 100ml

● soured cream 800g

● salad potatoes, cooked and cooled 4 spring

● onions, finely sliced

2 tbsp freshly

● chopped dill, plus extra to garnish

For the schnitzel

60g stone ground

● unbleached white flour

1 free-range organic

● egg 100g panko

● breadcrumbs 4 native

● breed pork escalopes

Pure sea salt and

● freshly ground black pepper 2 tbsp olive

● oil A generous knob

● of grass-fed butter

1. Place the cucumber in a bowl and lightly season with salt. Put the sugar, vinegar, cloves and coriander seeds in a small saucepan and heat gently until the sugar has dissolved.

2. Remove from the heat and allow to cool. Pour the cooled liquid over the cucumbers and leave for at least 15 minutes, the longer the better, to allow the pickle to penetrate.

3. Peel and coarsely chop the eggs. Add to a bowl with the mustard and soured cream. Roughly chop the potatoes and throw them in, along with the spring onions and dill. Season and mix well. Garnish with a little dill.

4. Tip the flour into a shallow bowl. Crack the egg into a second bowl and beat with a dash of water. Tip the breadcrumbs into a third bowl. Season the escalopes with salt and pepper on both sides. Turn each escalope in flour until evenly coated, shaking off the excess. Dip and drag through the egg then throw into the breadcrumbs, turning and pressing to coat.

5. Put a large frying pan over a medium heat. Add the oil and butter. Once the butter has melted and begun to foam, add the schnitzels and fry for 2-3 minutes per side until golden brown and cooked through.

6. Serve immediately with the potato salad and pickled cucumbers on the side.

Pork Schnitzel with Dill Potato Salad and Quick Pickled cucumbers