Prepare the tuna salad:
In a bowl, combine the drained tuna, Mustard & Mayo Sauce, lemon zest and juice, finely chopped vegetables, salt, and pepper. Mix well until the filling is creamy and evenly combined. Set aside.

Shape the pockets:
Preheat the oven to 200°C (fan setting). In a small bowl, mix the flour and water to create a paste—this will act as a glue for sealing the pockets. Cut each tortilla in half. Take each half, shape it into a cone, and seal the edge with the flour paste using a pastry brush. Fill each cone with about 1 tbsp of the tuna salad mixture. Brush a little more paste along the top edge to seal the cone completely, gently pressing with your fingers.

Bake:
Line a 26×36 cm baking tray with parchment paper. Arrange the filled pockets side by side on the tray. Brush the tops with olive oil and sprinkle with both black and white sesame seeds. Bake for 15 minutes, until golden and crispy. Let them cool for 5 minutes.

Serve:
Add extra Mustard & Mayo Sauce to a small bowl as a dip. Serve the pockets warm or at room temperature alongside the dip.

For the lamb:
Heat 1 tbsp. olive oil with the butter and a little fresh thyme. Season with salt and pepper and sauté the rack of lamb for 3 minutes on each side over high heat. Remove from heat and spread the skin side with Condito mustard. Beat the bread with the herbs and salt in a food processor until they become crumbs. Spread the breadcrumb mixture evenly with your hands and press lightly so that it sticks to the mustard. Bake on a baking sheet lined with non-stick paper in a preheated oven at 175 degrees for 20 to 30 minutes (depending on how well done you want it). Remove the lamb from the oven and let it rest on a cutting board for 5 minutes before slicing.

For the sweet potatoes:
Wash the sweet potatoes, peel them and cut them into wedges (triangular pieces). In a bowl, mix 1 tbsp. olive oil with the Condito mustard, salt, pepper and coat the sweet potato pieces well. In an ovenproof dish, pour the sweet potatoes with the broth and bake them in a preheated oven at 180 degrees for 50 minutes.