If you want to double the recipe: as mentioned above, 500g mince seems a lot for two people so I do think it could stretch to four people, especially if serving to children too. The method for cooking the mince here means it really shrinks down as it turns crispy and brown, so it’s not as much as it usually seems. If you are cooking for four people, I would keep the mince the same and double everything else (orzo, tomatoes, yoghurt, paprika butter) and that should be plenty. Using half a pack of mince is annoying so would rather give instructions for the whole pack as it does shrink down to less than you think. Can’t find cherry tomatoes? Use large tomatoes, diced up. Nice ripe tomatoes please.

A note on mince: you could use pork, lamb or beef mince here.

Make ahead: You can prepare the giant couscous in advance and keep it in the fridge for up to 3 days. The crispy lamb mince is best cooked fresh for best texture. The cucumber and tomato salad can be made a day ahead too, as well as the pickled onions. Keep in the fridge in airtight containers.

Mince: 500g may seem a lot but it cooks down so much and shrinks as it crisps up. So this could serve just two people, or four, depending on your portion sizes.

Serving suggestions: I love serving this crispy lamb mince with giant couscous. However, it is equally delicious with rice, regular couscous or bulgur wheat. Or pop it into a flatbread and serve it like a wrap with hummus and Greek yoghurt.

What to do with leftovers: Leftovers can be kept in the fridge for up to 3 days in an airtight container. Ideally, keep the lamb mince separate to the other components as you want to eat the rest of it cold but the lamb mince is best hot. To reheat, pop the lamb mince in the microwave for 2 minutes until piping hot. Otherwise, you can heat in a pan over medium-heat with a splash of oil in the pan until hot all the way through.