Seared Lamb ‘Kofte’ Tartare with Celeriac and Walnut Tarator

‘Can I really make tartare at home?’ you might be wondering. Yes! Yes, you can! It’s safe, easy and bloody delicious. The trick is using top-quality meat and dicing the meat while cold but serving it at room temperature. My take on ‘kofte’ is inspired by Turkey’s classic grilled lamb skewers. I’ve used a similar spice profile, but kept the meat on the raw side of rare, which gives it an amazing buttery flavour. Team that with salt-baked celeriac and walnut tarator (an easy, garlicky, yoghurt-tahini sauce that adds a sophisticated oomph) and enjoy.