Meliz Berg served up a tasty slow roasted lamb shoulder pomegranate molasses and a yoghurt, mint and cucumber dip on Steph’s Packed Lunch.

The ingredients are: 1 chicken stock cube, 400ml boiling water, 1 garlic bulb, 2 tbsp olive oil, 2 large onions, peeled and thickly sliced, 15g fresh mint leaves, finely chopped, 3 tbsp extra virgin olive oil, 4 tbsp pomegranate molasses, 2 tbsp clear honey, 1 heaped tsp oregano, 1 tsp pul biber, 1 tsp sea salt flakes, 2-2.5 kg shoulder of lamb, bone-in, ¾ tsp black pepper, 10g fresh coriander leaves, finely chopped, 2 tbsp fresh lemon juice, 3 tbsp red wine vinegar, 2 tbsp toasted pine nuts and 2 tbsp pomegranate seeds.

For the yoghurt, mint and cucumber dip: 300g natural strained or thick set yoghurt, 1 tsp lemon juice, 1 ½ tsp extra virgin olive oil, plus extra to serve, 1 tbsp dried mint, plus extra to serve, 200g cucumber, 1 large garlic clove, finely grated and ½ tsp salt.

See recipes by Meliz in her book titled: Meliz’s Kitchen: Simple Turkish-Cypriot comfort food and fresh family feasts available from Amazon now.