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

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

Pop the wedges onto a large baking tray. Drizzle with oil, sprinkle over the sesame seeds, 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, trim the carrots, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.

Pop the carrots onto a large baking tray. Drizzle with oil, sprinkle over the cumin, season with salt and pepper, then toss to coat. Spread out in a single layer.

Roast on the middle shelf of your oven until tender, 20-25 mins. Turn halfway through.

While everything roasts, break up the plant-based burgers into a large bowl.

Add the roasted spice and herb blend and a pinch of pepper.

Using your hands, mix well and shape into koftas, 3 per person.

When the carrots have 10 mins remaining, remove the tray from the oven. Drizzle over two thirds of the honey (see pantry for amount) and toss to coat.

Pop the plant-based koftas alongside the carrots on the same tray.

Return to the middle shelf of your oven until the carrots are caramelised and koftas are browned on the outside, 10-12 mins. IMPORTANT: Ensure they're piping hot throughout.

Meanwhile, in a small bowl, combine the mayonnaise, harissa paste (add less if you'd prefer things milder) and remaining honey (see pantry for amount).

When everything's ready, share the plant-based koftas between your plates.

Serve the sesame wedges and cumin carrots alongside.

Drizzle the harissa mayo over the koftas and crumble the Greek style cheese to finish.

Enjoy!