Instructions: Soak the bread in water for 10 minutes. Drain and squeeze dry, then crumble. Mix with the meat, onion, cumin (if using), salt and pepper, then whizz in a processor or pass through a mincer. Knead the mixture with your hands for a few minutes until smooth and cohesive.

Divide into 12 portions and roll each one into either a tubby sausage shape or a small rugby ball. Brush with oil and grill for 5-6 minutes until just cooked through, but still slightly pink at heart.

Serve with chilli and oregano for those who want to spice them up. A salad of tomato, lettuce and cucumber is a good accompaniment.

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