Sophie Wyburd served up tasty pork and halloumi koftas with tzatziki and olive slaw on Saturday Kitchen.

The ingredients for the flatbreads are: 1 tsp dried instant yeast, ½ tsp caster sugar, 450g strong white bread flour, 50g wholemeal flour, 1 tbsp olive oil, plus 1 tbsp for oiling the bowl and 2 tsp fine sea salt.

For the tzatziki: ½ cucumber, 1 small garlic clove, 200g thick plain yoghurt and 1 lime, juice only.

For the koftes: 1 onion, 90g fresh white breadcrumbs, 75ml whole milk, 1 tbsp fresh parsley, finely chopped, 2 tbsp fresh dill, finely chopped, 400g pork mince, 1 tsp dried mint, 1 tsp ground cumin, ½ tsp ground allspice, 200g halloumi and salt.

For the olive slaw: ½ white cabbage and 100g pitted kalamata olives, halved.

See recipes by Sophie in her book titled: Tucking In available from Amazon now.