Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a full kettle.

Chop the potatoes into 2cm chunks (no need to peel).

Pop the chunks onto a large baking tray. Drizzle with oil, sprinkle over the oregano, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. 

When the oven is hot, roast on the middle shelf until golden, 30-40 mins. Turn halfway through.

Meanwhile, pop the spinach into a colander in your sink.

Pour over the boiling water from your kettle until wilted and piping hot.

Once wilted, squeeze out all of the excess water from the spinach with the back of a spoon. Pat dry with kitchen paper.

Grate the Cheddar cheese and add to a medium bowl. Crumble in the Greek style salad cheese.

Stir in the sun-dried tomato paste and spinach. Season with salt and pepper - this is your gözleme filling.

Lay a tortilla per person onto a lightly oiled large baking tray and spread over the cheesy spinach filling, leaving a 1cm border along the edges.

Lay a second tortilla onto the top of the filling and press down the edges to sandwich together, forming a round parcel.

Rub a little oil over the top of each one, then bake on the top shelf of your oven until golden, 8-12 mins.

Meanwhile, trim the cucumber and slice into 1cm thick rounds.

Give the (now empty) filling bowl a quick wash, then add in the red wine vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper and mix together.

Just before your gözlemes are ready, toss the cucumber and baby leaves through the dressing.

Share your gözlemes between your plates and drizzle over the honey (see pantry for amount).

Serve the salad and oregano potatoes alongside with mayo (see pantry for amount) for dipping.

Enjoy!