• Heleri Rande

Chilli Pork Gyros with Paul Baron


300g plain flour

Pinch of dried yeast

Tsp sugar

Salt and pepper

20ml sunflower oil

5ml extra virgin olive oil

5g vital wheat gluten


1. Combine all ingredients then fold with warm water until it comes together.

2. Kneed for 10-15 mins till smooth.

3. Cover and leave to rise till doubled in size.

The pork filling

400g pork belly, cut into large cubes

3 dried Kashmir chilli soaked

4 sun dried tomato halves

1/4 tin of chopped tomato

1/4 diced red onion

Salt and pepper

30ml extra virgin olive oil


1. Cut the pork into 5cm cubes.

2. Either deep fry at 150° for ten minutes or place on an oven tray at 230° for ten minutes then drop the temperature to 190° then roast for a further 40 min.

3. Combine all other ingredients and puree.

4. Cover the roasted pork with it then cook at 190° for a further 15 minutes. Remove and slice as thin as possible with a sharp knife.

Zucchini tzatziki

1 courgette

3 cloves of garlic

Fresh oregano


1. Slice the courgette in half, cover with finely chopped garlic and oregano, drizzle with olive oil and season, roast at 200° for 20 minutes, cool and grate.

2. Mix with 100ml full fat greek yogurt, a squeeze of lemon, salt and pepper, chopped mint and oregano. Combine

Serve pork belly, a few slices of tomatoes and the tzatziki on the bread, fold like a kebab, wrap in foil, cut through the middle and enjoy!

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