Sabrina Ghayour serves up a tasty Savoury pork and fennel baklava with roasted tomatoes and feta dish on Saturday Kitchen.

Sabrina says: “This filo pie is a wonderful way to use up leftover roast meats and much quicker to make that way.”

The ingredients are: 400g cherry tomatoes, halved, 1kg pork shoulder, bone in (or 500g leftover roast pork, lamb or chicken), 2 tbsp of fennel seeds, 5 tbsp vegetable, sunflower or olive oil, 1 large onion, thinly sliced, 2 fat garlic cloves, minced, 300-350ml passata, 2-3 tbsp clear honey, 6 sheets filo pastry, 75g butter, melted, 200g feta and salt and pepper.

For the syrup: 300g caster sugar, 1 whole unwaxed orange, zest only and pinch cayenne pepper (optional).