James Martin Lebanese-spiced lamb flatbread served with a herby tabbouleh for food heaven on Saturday Kitchen.

James says: “This delectable homemade flatbread is topped with spiced minced lamb, hot chillies and zingy.” herbs.

The ingredients for the dough are: 400g type ‘00’ flour, plus extra for dusting, 100g semolina flour, ½ tsp salt, 1½ tsp caster sugar, 7g sachet fast-action yeast and 325ml warm water.

For the topping: 1 tbsp vegetable oil, 1 shallot, finely chopped, 1 garlic clove, finely chopped, 1 tsp ground coriander, 1 tsp ground cumin, 1 tbsp ground baharat spice mix, 500g lamb mince, 75g sultanas, 300ml chicken stock, 250ml plain yoghurt, 2 green chillies, finely chopped, salt and freshly ground black pepper, 4 fresh mint sprigs, leaves only and 16 coriander sprigs, leaves only.