20 mins prep. time
40 mins cooking time180°C (375°F) / Gas Mark 4

What you need:

• 2 eggs
• 100g caster sygar
• 200g plain flour
• 1 teaspoon baking powder (heaped)
• 2 limes (grated rind)
• pinch of salt
• 40g shelled pistachios (chopped)
• 25g hazelnuts (chopped)

Whisk the sugar and eggs until pale and frothy.  Slowly add the flour and mix well with a wooden spoon.  Add the baking powder and lime rind.  Mix well.

On a lightly floured surface knead the soft dough.  Slowly add your chopped hazelnuts and pistachios while kneading.  Shape the dough into a log and flatten slightly.

Place your log on a greased baking tray and place in the oven until golden (this takes about 40 minutes).

Remove from the oven and leave to cool.

When you would like a taste, cut into thick slices and grill until crispy.

Serves 4
10mins prep.time
5-9 hours cooking time

What you need:

• 3 tablespoon natural yoghurt
• 1 tablespoon lemon juice
• 2 garlic cloves (chopped)
• 1 teaspoon dried oregano
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
• 657g steak beef (diced)

For the sauce

• 1 cucumber (peeled, deseeded and grated)
• 1 teaspoon salt
• 225ml natural yoghurt
• 3 tablespoons lemon juice
• 50g mint leaves (chopped)

To serve

• 1 tomato (cut into wedges)
• 115g lettuce (shredded)
• pitta bread or flatbread

Put the yoghurt, lemon juice, garlic, oregano, salt and pepper into the slow cooker and stir.  Add the beef to the mixture and turn to coat it in the mixture.  Cover and cook for 5 hours (on a low setting) or 9 hours (on a high setting), until the beef is tender.  

Shred the beef and mix it with the cooking juices.

To make the sauce, put the yoghurt, salt, lemon juice and mint in a bowl and mix well.  Place the cucumber on kitchen roll and sprinkle with some salt.  Using the kitchen roll squeeze the juice out of the cucumber and then add it to the sauce mixture.

Serve the shredded beef on a flat bread, drizzled with the sauce and topped with the lettuce and tomato wedges.