Spiced lamb flatbreads with quick-pickled shallots

1 In a small bowl, mix the vinegar, sugar and salt until dissolved. Add the sliced shallot and stir to cover, then set aside. Meanwhile, heat the oil in a large pan and soften the chopped shallot with a pinch of salt for 5 minutes over a low heat. Add the garlic, cook for 1 minute, then add the baharat and cook for 1 minute more, until fragrant.

2 Add the mince, turn up the heat and fry for 5 minutes. Add 2 tbsp tomato purée, season and cook for 5 minutes, until the lamb is cooked through, the juices run clear and no pink meat remains. Stir in ½ the parsley, then take off the heat. Transfer ½ to a container with a lid and chill for up to 24 hours or freeze for up to 1 month.

3 Preheat the oven to 220ºC, gas mark 7. Put the flatbreads on 2 baking sheets. Spread the remaining 1 tbsp tomato purée over the flatbreads; top with the remaining lamb mix. Bake in the oven for 3-4 minutes, until golden, swapping the trays halfway through. Serve at once with the pickled shallot and remaining parsley scattered over, plus yogurt on the side, if you have some.