Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes into 2cm chunks (no need to peel).

Pop them 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). 

Halve and peel the red onion, then cut each half into roughly 3cm wedges.

When the potatoes have 20 mins remaining, add the onion wedges to the same tray and sprinkle over the dried oregano. Toss to coat, then roast in your oven for the remaining time.

In a large bowl, combine the garlic, chermoula, breadcrumbs, salt and water for the breadcrumbs (see pantry for both amounts), then add the lamb mince. 

Season with pepper and mix together with your hands.

Shape into mini sausage shapes, 4 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, drain the fat from the pan and add the fig jam and half the balsamic vinegar. Bring to the boil, then remove from the heat. Add a splash of water if it's a little too thick.

When everything's nearly ready, in a medium bowl, mix together the olive oil for the dressing (see pantry for amount), remaining balsamic vinegar and a pinch of salt. 

Add the tomatoes and rocket to the dressing and toss well.

When you're ready to serve, plate up your koftas with the roasted potatoes and salad alongside. 

Spoon the balsamic fig sauce over the koftas to finish.