Vivek Singh served up tasty lamb kebabs with saffron breads on Saturday kitchen.

The ingridents for the breads are: 350ml milk, 30g sugar, small pinch saffron, dissolved in 1 tsp milk, 10g salt, 500g plain flour, pinch ground green cardamom, ½ tbsp melon or pumpkin seeds, 150ml ghee, melted, plus 1 tbsp for brushing and extra for greasing.