The most expensive dish was a mixed kebab of lamb fillet, and minced lamb (£11.10).

Trim most of the fat from lamb fillets, leaving just a translucent layer.

Of course, it's not all about how fresh one's lamb fillets are, or how ripe one's radishes.

Remove the cling film and tie 3-4 pieces of string around each lamb fillet to hold it in place.

Place the stuffed lamb fillets onto a lightly oiled baking tray and season, to taste, with salt and freshly ground black pepper.

The meat is top quality - try the meltingly tender küşleme kebap, which is made with lamb fillet.

Add the lamb fillet and brown it on all sides.

The lamb fillet is only about three inches across and cooks fast.

Slice the lamb fillet very thin and arrange the slices on a serving dish.

Another red-meat winner was the tender slices of lamb fillet in a black olive sauce.