Sabrina Ghayour served up lamb kofta roll with chickpea freekeh pilaf on Sunday Brunch.

The ingredients are: 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 and Sea salt flakes and freshly ground black pepper.

To serve: 150ml Greek yogurt, chilli sauce and Pilaf Rice.

For the freekeh Pilaf: 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 and black pepper.

To garnish: 150ml Greek yogurt and handful of chopped coriander or parsley.

See the recipe in Sabrina’s new book titled: Feasts: From the Sunday Times no.1 bestselling author of Persiana & Sirocco, available from Amazon now.