Preheat your oven to 200°C. Chop the potatoes into 2cm chunks (no need to peel). Pop the chunks onto a large baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

Meanwhile, halve the baby plum tomatoes. Peel and grate the garlic (or use a garlic press). Half, peel and chop the red onion into 2cm chunks. When the potatoes are halfway through cooking, add the onion to the tray and sprinkle over the Italian style herbs. Toss to coat, then roast in your oven for the remaining time.

Pop the panko breadcrumbs into a medium bowl. Add the water for the breadcrumbs (see ingredients for amount), garlic and baharat spice. Season with salt (see ingredients for amount) and pepper, then add the lamb mince. Mix with your hands until combined and shape into 3 mini sausage shapes per person. Flatten to make koftas. IMPORTANT: Wash your hands and equipment after handling raw mince.

Heat a drizzle of oil in a frying pan on medium-high heat. Once hot, add the koftas to the pan and fry until browned all over and cooked through, 10-12 mins. IMPORTANT: The koftas are cooked when no longer pink in the middle. Transfer the koftas to a plate and cover with foil to keep warm. Meanwhile, discard the fat from the pan and add the fig jam and half the balsamic glaze. Bring to boil, then remove from the heat. TIP: Add a splash of water if it's a little thick.

When everything is nearly ready, mix together the olive oil for the dressing (see ingredients for amount), remaining balsamic glaze and a pinch of salt in a small bowl. Add the tomatoes and rocket to the bowl, then mix well to dress.

When ready to serve, plate up your koftas (3 per person) with the roasted potatoes and salad alongside. Spoon the balsamic fig sauce over the koftas to finish. Enjoy!