Pork Souvlaki, flatbreads and Tzatziki Greek food holds a very special place in my heart. I was very lucky to have a holiday home on the stunning island of Cyprus growing up but Chris and I chose this amazing island as our wedding destination (we even had a 30-course Cypriot meze as our wedding meal!). Cyprus, in particular, has a wonderful culture with influences from the middle east, Greece and even the UK. I decided to cook this recipe when it was a particularly sunny day in Lancashire during our lockdown and longing for a holiday to Greece or anywhere other than my back garden!  This recipe is stupidly easy and requires very little effort but does need some forward planning. The flatbreads are really versatile and could be used to accompany a curry or just as an alternative to have with dips as a snack!  The combination of the flavoursome and tender pork with the creamy tzatziki and crunchy flatbreads is one of my dreams. I always have mine with a salad of lettuc...

In the previous post, I detailed how to make fresh Pappardelle pasta - I served this with the slow-cooked Beef Ragu. Consider this a posh spag bol! Honestly, this is my fave! Serves 4 You'll need: 2 tbsp of good quality olive oil 500g of good quality beef steak mince (or for a vegetarian option use 250g of diced chestnut mushrooms and 200g of Puy Lentils) 1 glass of red wine or glass of port. 4 cloves of garlic - minced 1 medium carrot - finely diced 1 medium brown onion- finely diced 2 stalks of celery - finely diced 2 Tsp Dried Oregano 500g of passata 1 tbsp of tomato puree 1 stalk of rosemary & a couple of bay leaves. Salt & Pepper Fresh Basil Large Saucepan with a lid Patience  How I did it!: Once you have very finely diced your onion, carrots and celery, heat your pan and pour in a glug of good quality olive oil and slowly sweat down your veg mix. Don't be tempted to whack the heat up on this stage, the slower you sweat down the ve...