Preheat 200°C/Fan 180°C/Gas 6. Fill and boil your kettle. Scrub the sweet potatoes and slice them into 6-8 wedges (no need to peel unless you want to). Pop them into a large roasting tin or 2 medium-sized roasting tins.

Peel the red onions and slice them into 6-8 wedges each. Halve the tomatoes. Add the onions ans tomatoes to the tin. Drizzle with 2 tbsp olive oil and season with salt and pepper. Gently turn to coat in the oil, then slide the tin into the oven for 20 mins.

While the veg roast, finely grate the orange zest into a mixing bowl. Slice the orange into wedges and set aside. Peel and grate or crush the garlic and add it to the bowl. Finely chop half the mint leaves (keep the rest for later) and add them to the bowl with 1 tbsp ras al hanut. Season with a pinch of salt and pepper.

Add the lamb mince to the bowl and use your hands to mix it with the seasoning, squeezing and turning till combined. Divide the mix into 8, then shape into 8 sausage-shaped cylinders.

When the veg have roasted for 20 mins, take the tin out of the oven. Add the orange wedges and lamb koftas. Return to the oven for 20 mins, till the koftas are browned and cooked through (there should be no pink if you slice into them) and the veg tender and charred at the edges.

While the veg roast, fill and boil your kettle. Tip the bulgar wheat into a heatproof bowl and cover with 600ml hot water from the kettle. Stir, cover the bowl with a plate and set aside for 15 mins. The bulgar will absorb the water and become tender.

Finely grate the lemon zest into a clean bowl and juice in 1 half. Add the yogurt, 2 tsp sumach and a pinch of salt. Stir, taste and add a little more sumach, lemon juice or salt if you think it needs it. Roughly chop the remaining mint leaves.

Drain the bulgar wheat if needed, fluff it with a fork and divide between 4 warm plates. Top with the roast veg, lamb koftas and orange wedges. Serve topped with the mint leaves and sumach yogurt.