Greek Style Nachos Grande

LH: Toss the red pepper in 1 tbsp of olive oil and 1⁄4 tsp of salt. Cook on the top shelf of your grill on its highest setting for 7-10 mins until just charred at the edges.

Heat 1 tbsp of oil in a pan over a medium heat. Add the onion and cook for 3-4 mins until soft. Add the garlic and cook for another minute. Next, add the tomato puree and cook for 1 more minute.

Turn the heat up to high. Add the lamb mince, the oregano, 1⁄2 tsp of salt and a few good grinds of black pepper. Cook for 6-7 mins, breaking the mince up with a wooden spoon. Next, add the olives and cook for a further 1-2 mins.

The peppers should now be ready. Put them to the side and pre-heat your oven to 200 degrees. Cut the pita bread in half and then split down the middle. Cut each half into triangles, brush with a little olive oil and sprinkle with 1⁄4 tsp of salt. Lay on a baking tray and cook in the oven for 5-10 mins until crispy (like tortilla chips).

Cut the cucumber in half lengthways and scoop out the seeds with a tsp. Cut each half into 1cm strips and then chop into approx 1cm cubes. Mix the cucumber with the greek yoghurt, 3⁄4 of the chopped mint, 1⁄4 tsp of salt and 1 tsp of lemon juice.

Toast the pine nuts in a dry pan over a medium heat for a few mins until golden brown. Tip: Watch your nuts like a culinary squirrel, as the moment your back is turned they can burn!