Since our mini holiday last week, I've been struggling to catch up with my sleep and rest. It's been hellishly busy at work and we've had a lot on socially. We didn't set the alarm this morning and only woke up at 11am so we didn't have time to bake a real loaf for lunch.

Queue pitta bread recipe - dough ready for kneading in 45 mins and steaming, puffy hot pittas in 1 hour and 10 mins or so! Fantastic. It was with great delight and pleasure I was able to roll pitta shapes from my dough on my new marble surface in the now very nearly finished kitchen. I've just got a metre length of white marble, shaped the same as the worksurface, slotted into the middle of a run of worktop for kneading and rolling dough, pasta & pastry. It's been christened this weekend with a batch of pasta dough and now the pitta bread. Cool.

Kebabs? I hear you say! But you're vegetarians! Yes, but I'm also an English Cypriot who is party to one of the best kept food secrets going. Halloumi is an amazing Cypriot cheese that when you slice it and grill it on both sides, it makes a really salty, almost rubbery textured, meaty filling for kebabs.....throw in a finely chopped salad, some Encona hot sauce and lemon juice and you have the scrummiest kebabs ever.