Autumn all-stars

Stave off the seasonal chill with John Torode and Lisa Faulkner's warming wonders

- ALI GRAVES

Lamb kebab tacos

SERVES 4

Ingredients

200g halloumi

4 soft flour tortillas

300g minced lamb

1 tsp ground cumin

1 tsp ground coriander

Sea salt and freshly ground black pepper

For the toppings

Hummus

Tahini mixed with a little water and lemon juice

Pickled red cabbage

Tzatziki

Chopped tomatoes mixed with cucumber and dill

Lemon juice

Sliced jalapeños and 4 long green jalapeños

1. Slice the halloumi and reserve the little bits that break off.

2. Lay a tortilla out and spread over a quarter of the minced lamb, dot with the broken bits of cheese from the halloumi, then sprinkle with ground cumin and coriander. Season with salt and pepper.

3. Heat a large frying pan until hot and put the tortilla in the pan meat-side down, pushing it down into the pan. Fry until the lamb is cooked, for about 3-4 minutes, then flip it over on a plate and slide the tortilla back into the pan to toast the other side.

4. In a separate frying pan, fry the halloumi until golden on both sides.

5. Dot the tortilla with hummus, tahini sauce, pickled red cabbage, tzatziki, tomato salad, halloumi, a squeeze of lemon juice, sliced jalapeños and a further spoonful of hummus, plus a further spoonful of tzatziki. Top it all with a whole jalapeño. Fold it up and serve. Repeat the above steps to make 3 more tacos. Or place all the toppings on the table for people to help themselves.

Singapore vegetable curry

SERVES 4