Cumin Lamb Tacos

Cut the lamb into 1 inch cubes, then add to a medium-sized bowl. Tip in the spice mix and shaoxing wine, then give it a mix so the lamb is totally covered. Leave it in the fridge to marinate for 2 hrs.

Finely slice the chillies. Pour the rice vinegar into a saucepan, along with 200ml water, the sugar and 1 tsp salt. Bring the mixture to a simmer over a very gentle heat, until the sugar dissolves. Take the pan off the heat. Add the chillies to the mixture and allow to cool.

Cut the cucumber in half lengthways, then scoop out the seeds and discard them. Cut each piece in half horizontally, then slice the cucumber into batons. Very finely slice the cabbage – you can do this on a mandoline, with a veg peeler, or with a sharp knife.

Finely chop the garlic and put in a bowl. Spoon in the tahini, rice wine vinegar, crispy chilli oil and soy sauce, then add 1 tsp salt. Give it a mix to combine, then add your cucumber and cabbage, and toss it in the sauce. It will be thick at first, but as your cucumbers release their liquid upon contact with the salt, it will loosen up.

Thread the lamb onto 6-8 skewers and preheat the grill to high.

Heat the grill to high. Pop your kebabs under the grill and cook for 7 mins, or until they have a lovely caramelised top. Flip them over and cook for 7 more mins on the other side. Finely slice the spring onions and pick the leaves off the coriander.

Toast the tortillas over a naked flame on the hob. Wrap them in a clean tea towel to stay warm while you heat up the rest. Load each tortilla with the cucumber and cabbage mix, a few pieces of lamb, coriander leaves, spring onion and pickled chillies. Serve them up.