Pork Kofta Gyros

Chop the potatoes lengthways into 2cm slices, then chop into 2cm wide chips. Pop onto a baking tray, drizzle with oil then season with salt and pepper. Toss to coat, spread out and roast on the top shelf of your oven until golden, 25-30 mins, turning halfway.

Meanwhile, halve, peel and thinly slice the red onion. Pop into a small bowl along with the cider vinegar and sugar (see ingredients for amount). Season with salt, stir to combine then set aside.

Trim the cucumber then halve lengthways. Chop each half into 4 long strips then chop widthways into small pieces. Chop the tomatoes into 2cm chunks. Pick the mint leaves from their stalks and roughly chop (discard the stalks).

Heat a drizzle of oil in a large frying pan over a medium-high heat. Once hot add the koftas and fry until browned all over and cooked through, 10-12 mins. IMPORTANT: The koftas are cooked when no longer pink in the middle. Meanwhile, crumble the feta then set aside. When everything is almost cooked, pop the naans onto a baking tray and sprinkle on a little water. Bake in your oven until warmed through, 2-3 mins.