The wrap : Pulled lamb shoulder with pickled fennel and cabbage and flatbreads

Serves 4

For the pickles

• 250g slow-cooked lamb shoulder
• 1 small red chilli
• 1 clove garlic
• 1 handful fresh coriander leaves
• 0 Olive oil
• 0 black pepper

To serve

• 750g white wine vinegar
• 0.5 tsp fennel seeds
• 10 peppercorns
• 1 star anise
• 250g caster sugar
• 1 small head fennel
• 0.5 small green cabbage

• 4 flatbreads
• 0 Plain yoghurt
• 0 Harissa

Step 1
First, make the pickles.

Step 2
Put the vinegar, spices and sugar in a saucepan and bring to the boil.

Step 3
Cook for 5 minutes and turn off the heat.

Step 4
Pour the liquor over the fennel and cabbage, then cover and set aside for at least 2 hours.

Step 5
Shred the lamb meat, fat and skin into a bowl, then season with salt and pepper.

Step 6
Add the chilli, garlic, coriander and a glug of olive oil.

Step 7
Warm some oil in a frying pan over a high heat.

Step 8
Fry the lamb for a few minutes, turning as you go, until it has started to caramelise and is nice and hot.

Step 9
Serve on warm flatbreads with a smear of thick natural yoghurt and a spoonful of harissa paste.