Pork Kofta Gyros and Tzatziki

Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips. Pop onto a large baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. When the oven is hot, roast on the top shelf until golden, 25-30 mins. Turn halfway through.

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

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. Pop the cucumber, remaining garlic, remaining lemon zest, yoghurt and half the mint into a bowl. Season with salt and pepper, mix and set aside.

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 Greek style salad cheese, 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.