Cut a disc of peel off the top and base of each orange, then, working from the top of the fruit downwards, cut away the remaining peel and pith in strips, just enough to expose the flesh.

Cut each orange widthways into four and then into half-moons (you will need 16 of them, or one per kofta), then reserve the juices from the chopping board.

Char the orange pieces in a dry frying pan over a high heat for a minute on each side (or blowtorch them).

Mix the yoghurt with the ground coriander, mint and a light drizzle of olive oil, then season well.

In a separate bowl, mix the honey, harissa and the reserved orange juice.

Put the lamb, onion, garlic, spices, bicarb and herbs in a large bowl and season generously.

Using your hands, work the ingredients for a few minutes, until you have a smooth, evenly combined paste.

Divide the lamb mix into 16 equal portions, roll each into a ball, then gently press and flatten into patties about the thickness of a finger.

Put a large frying pan on a medium-high heat, drizzle in a little olive oil, then fry the patties, in batches if need be, for four to five minutes on each side, until nicely browned all over and cooked through (cut one open to check).

Spread the yoghurt over a serving plate, lay the koftas on top and add the charred orange pieces.

Drizzle over the honey and harissa mix, then serve immediately.