Ash-e Reshteh

Heat 2 tbsp of oil in a pan over low-medium heat. Once hot, add the onion and sliced garlic (not the finely chopped bit - this is for later!). Cook for about 10-15 mins, stirring occasionally, until soft. Tip: Add a splash of water if they start to catch. They should be very soft and lightly golden when done. Then add your turmeric, chilli, ¼ tsp of salt and a good grind of pepper and cook for 1 minute.

While the onion and garlic is cooking, roughly chop your mint and parsley. Cut the spring onion in half lengthways and finely chop them - use both white and green parts.

Drain and rinse the beans and add to the cooked onion, turn the heat up to medium and cook for 2 mins. Add the flour and cook for another 2 mins, stirring frequently.

Add the chopped mint, parsley, spring onions, spinach, vegetable stock pot, 700ml of water and 1/4 tsp of salt to the pan. Raise the heat to high to bring to the boil, then reduce the heat and simmer for 15 mins, stirring occasionally. Just before serving the soup, taste it for seasoning and add more salt and pepper if needed.

While the soup is cooking, juice half the lemon and add to a small serving bowl. Mix in the Greek yoghurt, a pinch of salt and some of the finely chopped garlic you saved earlier. Tip: The amount you add is up to you here, it depends on how garlicky you like things!

Turn on the grill and grate your cheese. Toast the pitas on one side for 30-60 seconds, then remove from under the grill, turn over, cover with the grated cheese and grill until the cheese is melted and bubbling. Remove from the oven and slice each pita into quarters.