Greek Wrap

Meanwhile, halve, peel and thinly slice the red onion. Separate the slices and place in a bowl along with the red wine vinegar and sugar. Stir to combine then set aside. This is your quick pickle! Pop the sausage meat in a bowl and shape into 4 koftas per person (see image). Set aside on a plate. IMPORTANT: Remember to wash your hands after handling raw meat!

Halve the red pepper, remove the core and thinly slice. When the potatoes have been in the oven for 15 mins, remove the tray, give them a shake then make some space for the peppers. Add the peppers to the tray, drizzle with oil and season with salt and pepper. Return to the oven for the remainder of the time.

Meanwhile, pick the mint leaves from their stalks and roughly chop (discard the stalks). Pop the yoghurt in a small bowl and stir through half the mint. Trim the root from the baby gem lettuce then quarter lengthways, separate the leaves then pop in a medium bowl with the remaining mint. Add a drizzle of olive oil and a pinch of salt and pepper, toss together.

Heat a drizzle of oil in a large frying pan on medium-high heat and add the koftas. Fry until browned all over and cooked through, 8-10 mins, turning occasionally.  IMPORTANT: The koftas are cooked when no longer pink in the middle. When the koftas are nearly done, pop the tortillas in the oven for a few mins to warm through.