Soak the chickpeas in cold water overnight with the bicarbonate of soda (this will soften the chickpeas).

The next day, preheat your sous-vide machine to 84C. Put the chickpeas, tahini, sesame oil, garlic and cumin in a plastic pouch and vacuum seal. Bathe for 8 hours.

Pour the contents into a blender / food processor with a large pinch of salt and a squeeze of lemon juice. Blitz to a creamy paste and add salt / lemon as desired. Dust with paprika to serve.

Combine the ox cheeks with the spices in a plastic pouch, vacuum seal and cook at 84C for 7 hours. Drain and reserve the cooking liquid. You could do this simultaneously with the chickpeas as above.

Thread the meat on to skewers, brush with the BBQ glaze (see below) and grill under a very hot grill for 3 - 4 minutes, basting several times to build up layers of glaze.

Combine the tomato, pepper, onion, jalapeno and spices with a pinch of salt and stir well. Leave to sit while you finish everything else.

Sweat the onion gently in a little butter and oil with the star anise. When soft crank up the heat and add the Southern Comfort. Sizzle away until you hardly have any liquid left and add the beef stock and the juices from the ox cheek bag. Boil hard to reduce by half.

In a separate bowl mix the ketchup, mustard, balsamic, Worcestershire sauce, hot sauce and treacle until blended. Turn down the heat on the saucepan and stir this mix into it. Bottled, this sauce will keep in the fridge for a week.

Toast a pitta bread, give each person a kebab and allow people to help themselves to houmous, salad and salsa.