Lamb pitta with cucumber yogurt & charred corn

Shape the meat from the burgers into 8 sausages. Thread these and the tomatoes from the salad bowl onto 4 (pre-soaked if wooden) skewers. Set on a foil-lined baking tray and grill for 15 minutes, turning twice, until the juices run clear, with no pink meat and the tomatoes are blistering.

With 5 minutes of cooking time left, drain off most of the juices and add the corn from the salad bowl to the tray, if liked. Finely chop the cucumber, and fold into 250g yogurt. Season well.

Warm 4 pittas under the grill, then slice open and stuff with the carrot, lettuce, lamb skewers and corn. Drizzle with the cucumber yogurt.