A crop of radishes is ready to harvest, so went searching for a radish salad I thought I had seen in the Guardian, but instead found a recipe for lahmacun. Modified the method slightly, as wasn’t sure that the pizza would cook through, so softened the onion in a saucepan using a little olive oil over a medium flame. Added lamb mince and stirred until the clumps broke up and started to turn brown. Added the spices and molasses, then let it simmer for another minute. Meanwhile, a white pizza base had been baking for about 15 minutes. Spread the tahini over the hot crust, then the spicy mince mixture followed by a sprinkle of pinenuts, and returned to the oven. Finished with the salad and a squeeze of lemon once the pizza had baked for another 10 minutes or so, the crust was golden and the pinenuts toasted.