Greek-inspired Pork Kofta Gyros

• Meanwhile, zest and quarter the lemon.
• Peel and grate the garlic (or use a garlic press).
• Crumble the Greek style cheese into a large bowl.
• Add breadcrumbs, pork mince and half the garlic. Season with pepper and mix together by hand.
• Form into small sausage shapes, 4 per person. Flatten to make koftas. IMPORTANT: Wash hands and equipment after handling raw mince.

TIP: Make sure the cheese is well incorporated to avoid lumps in your koftas.

• Trim the root tip and green stalks of the fennel. Chop widthways into small pieces.
• Halve the tomatoes.
• Pick mint leaves from stalks and roughly chop (discard the stalks).
• Mix 1 tbsp oil and the juice of half a lemon (double both for 4p) in a bowl. Season with salt, pepper and 1 tsp sugar (double for 4p). Toss the tomato, fennel and half the mint in the dressing. 
• Drain the grilling cheese and cut into 2cm cubes. Add to a bowl of cold water.

• Mix the yoghurt in a small bowl with the remaining mint, lemon zest and remaining garlic (add less if you don't love raw garlic). Season to taste with salt and pepper.
• Place a pan over medium-high heat with a drizzle of oil.
• Remove the cheese cubes from the water and pat dry with kitchen paper.
• Once hot, fry the grilling cheese until golden, shifting frequently, 4-5 mins. Once cooked, remove from the pan and cover to keep warm.

• Return the pan to medium-high heat with another drizzle of oil. 
• Once hot, add the pork koftas and fry until browned all over and cooked through, turning occasionally, 10-12 mins. IMPORTANT: Koftas are cooked when no longer pink in the middle.
• When the koftas are almost cooked, pop the naan into the oven to warm through, 2-3 mins.