Serves 4-6


500g minced lamb

3 eggs

1 small bunch (about 30g) of flat leaf parsley, finely chopped

2 tablespoons pul biber chilli flakes

4 fat garlic cloves, crushed

3 tablespoons tomato purée

1 onion, very finely chopped

1 sheet of ready rolled all-butter puff pastry

1 tablespoon nigella seeds

Sea salt flakes and freshly ground black pepper

To serve

150ml Greek yogurt

chilli sauce

Freekeh pilaf


1. Preheat the oven to 200°C (180°C fan), Gas Mark 6. Line a baking tray with baking paper.

2. Combine the meat with 2 of the eggs, the parsley, pul biber, garlic, tomato purée and onion in a large bowl. Season generously with salt and pepper. Mix the ingredients with your hands until the mixture becomes a smooth, evenly mixed paste.

3. Unroll the pastry. Lay the meat in a long sausage shape across the centre of the pastry. Fold the pastry over the sausage and pinch the pastry around the meat to seal it. Transfer to the prepared baking tray.

4. Beat the remaining egg and use it to brush the pastry all over.

5. Sprinkle over the nigella seeds. Bake for about 25 minutes, or until the pastry is deeply golden brown and crispy. Transfer the roll to a serving platter and slice to serve. Serve hot with yogurt and your favourite chilli sauce on the side.

Freekeh Pilaf

Serves 6


2 tablespoons cumin seeds

olive oil

4 large onions, 1 diced and 3 halved and very thinly sliced into half-moons

2 tablespoons tomato purée

400g freekeh

50g unsalted butter

400g can chopped tomatoes

400g can chickpeas, drained

400ml chicken or vegetable stock

200ml water

vegetable oil

Maldon sea salt flakes and freshly ground

black pepper

To garnish

150ml Greek yogurt

handful of chopped coriander or parsley


1. Heat a large frying pan over a medium-high heat, add the cumin seeds and dry-toast for about 2 minutes, shaking the pan until they release their aroma and begin to brown a little, taking care not to let them burn.

2. Add a drizzle of olive oil to the pan, add the diced onion and fry for 6–8 minutes, or until softened. Add the tomato purée and dissolve it into the onion mixture, adding a little more oil if needed, then add the freekeh and butter and stir well until the freekeh is evenly coated in the onion mixture and the butter has melted. Stir-fry for 1 minute, then add the canned tomatoes and chickpeas and mix well.

3. Pour in the stock and the water and season with a generous amount of salt and pepper. Cover the saucepan with a lid, reduce the heat to low and cook for 20–25 minutes without disturbing the pan. Remove the pan from the heat and set aside, leaving the lid on.

4. Meanwhile, prepare the fried onions for a garnish. Line a plate with a double layer of kitchen paper. Pour enough vegetable oil into a saucepan to fill it to a depth of 1cm and heat over a high heat. Add the sliced onion and fry for 8–10 minutes, or until golden brown and crispy – avoid stirring or they will start to caramelise. Remove the fried onions with a metal slotted spoon and transfer to the paper-lined plate to drain.

5. Add half the fried onions to the freekeh and, using a fork, gently comb through the freekeh to stir in the onions and fluff up the grains and chickpeas. Arrange the freekeh mixture on a wide, flat platter. Dot with the yogurt and scatter the remaining fried onions and coriander or parsley on top. This is also good drizzled with your favourite chilli sauce.

If you make this, or any other recipe from the show, send us a picture to sundaybrunch@channel4.com