Roasted fennel and peppers with an orange dress make for a tasty side alongside the spiced lamb. Thickly slice a bulb of fennel. Quarter 2 red peppers, scooping out the seeds. Toss with 1 tbsp olive oil and 1 tbsp fennel seeds. Season and slide into the oven to roast for 30 mins till tender and slightly charred. Squeeze the juice from an orange and whisk with 1 tbsp sesame oil, 1 tbsp tamari and 1 tbsp honey. Toss through the roasted veggies and finish with a flourish of chopped parsley.

Swap your traditional roasties for hasselback sweet potatoes. Make a series of 1/2 cm slices along some sweet potatoes, taking care not to cut all the way through. Drizzle over a couple of tbsp olive oil and season. Sprinkle over a pinch of chilli flakes. Slide into the oven and roast for 40 mins till golden and the flesh fluffy. Dot over a little butter whilst hot and handful of chopped chives.