Preheat your oven to 220°C/200°C fan/gas mark 7. Remove the puff pastry from your fridge.

Drain the mozzarella and roughly grate on the coarse side of your grater. Repeat with the Greek style salad cheese.

Pile your grated cheeses on a plate lined with kitchen paper (to get it as dry as possible).

Unroll your pastry and cut it in half.

Scrunch each half into a ball and then roll out each ball using a rolling pin to make an oval shape, about 0.5cm thick - 1 per person. TIP: To stop it sticking to your rolling pin, either dust with some flour or roll it out between some cling film or baking paper.

Place the pastry ovals on a large, lined baking tray. Fill them with the cheese mixture, leaving a 2cm border.

Brush the borders with water or milk and then fold the border in by 1cm.

Bake on the top shelf of your oven until both the pastry and cheese is golden, 10-13 mins.

Meanwhile, halve the red chilli lengthways (see ingredients for amount), deseed, then finely chop. Peel and grate the garlic (or use a garlic press).

In a medium bowl, combine the chilli, garlic, honey, cider vinegar and olive oil for the dressing (see pantry for amount). Season with salt and pepper. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.

Halve the baby plum tomatoes, then add them to the dressing. Set aside. 

Trim the cucumber and slice into 1cm thick rounds. Finely chop the walnuts. Roughly chop the coriander (stalks and all).

Once your pastry is golden, remove from your oven and make a crevice in the centre of the cheese using the back of a large spoon.

Crack an egg (see pantry for amount) into each crevice and pop back into your oven to bake until the egg is set, 10-12 mins. IMPORTANT: Ensure egg whites are fully cooked.

When everything's ready, add the cucumber, walnuts and coriander to the bowl of tomatoes and dressing, then toss to coat.

Serve your khachapuri style pastry with the walnut salad alongside.

Enjoy!