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Pitta Bread

250g strong white flour

5g instant yeast

5g salt

140 ml lukewarm water

2 tbsp olive oil (optional)

1. In a large bowl add the flour along with the yeast at one side and the salt to the opposite side. Slowly start to add the water whilst mixing with your hand/wooden spoon until you have a soft, shaggy dough. Add the oil and mix in using your hands.

2. Knead for 5-10 minutes on a clean counter top by pressing the dough away from you and rolling it back. Rotate the dough and repeat. The more you do it the dough will become smoother and feel elastic. When ready roll into a ball, place into a lightly oiled bowl, cover with a damp towel or clingfilm and leave in a warm place to rise for 1-2 hours or until doubled in size.

3. Preheat you oven to its highest setting with a tray in it to heat up. Remove the risen dough and divide into 6 equal portions. Roll out each portion to a rough oval shape about 陆 cm thick. Throw 2-3 of the rolled out portions on top of the tray in the oven and close the door. Bake for 2-4 minutes until the bread has puffed up and is slightly brown.

4. Cool on a wire rack whilst you bake the remaining dough. The bread will deflate when cooling.

Spicy Lamb Burgers

1 tsp cumin

1 tsp coriander

1 tsp fennel seeds

1 tsp salt

3 tsp hot paprika

1 tsp cayenne pepper

1 tsp black pepper

1 kg minced lamb

1-2 fresh chillies, diced and seeds still in

1 garlic clove, finely diced

陆 red onion, diced (optional)

Rapeseed or olive oil for frying

1. In a pan over a medium heat fry the cumin, coriander and fennel for 3-4 minutes until they start to release their aromas. Mix into the rest of the spices and grind in a pestle and mortar.

2. Mix everything together in a large bowl. Use wet hands to form 6 burger shapes, pressing hard to ensure they hold their shape. Place in the fridge to firm up.

3. Heat a pan with the oil over a medium-high heat and fry each burger for 4 minutes each side. Don鈥檛 be tempted to flip them beforehand or they will fall apart.

Yogurt dressing

1 tsp cumin

1 tsp corriander

200g greek yogurt

2 tsp fresh mint

1 tsp sugar

Salt and pepper to taste

1. Toast the cumin and coriander to release their aromas then simply mix everything together in a jam jar with a lid. Shake to emulsify and season to taste.

鈥淕uacolate鈥� Chilli Tarts

300g pecans

200g pitted dates

陆 tsp salt

4 ripe avocados

150g coconut oil (can use butter)

100g cocoa powder

200g honey/sugar

2 tsp vanilla extract

2 tsp cayenne pepper (optional)

generous pinch of salt

1. Soak the nuts in water for at least 6 hours or overnight. When ready drain the excess water and pat dry with kitchen paper. Place into a food processor with the dates and salt to create a sticky dough-like mass. Press into the tart tin and leave in the fridge until needed.

2. Place all other ingredients into a food processor, holding back 50g of the coconut oil or honey if you like it a little less sweet. Process until completely smooth - you may have to scrape down the sides of the processor once or twice. The mixture should be spreadable, but not runny and only just pourable. If it seems a little stiff add a little of the reserved coconut oil/honey until you get the desired consistency.

Spread over the prepared case and set in the freezer to set for at least 1 hour. Perfect to eat on it's own but some vanilla ice cream or yogurt wouldn鈥檛 go a miss!