Ayesha: "I'm cooking rack of lamb with a herb and pistachio crust. There's slow braised shoulder that I'm going to mix with some apricot harissa. I've then got it wrapped in a brick pastry. So like borac boraca, one of these crispy little cigar filo. Basically, it's like a cigar filled with this slow brazed meat. And then we're using hearts as well. So we've got the heart, which I'm going to skewer, and I've got it in Kamouneh spice, which is a northern Lebanese spice."