Heat your oven to 180°C/356°F.

Slice the top of your bulb of garlic and drizzle it with olive oil and a pinch of salt. Wrap it in a square of kitchen foil, then place on a baking tray and roast for 45 mins.

Meanwhile, prep your fresh garnishes. Halve and core your tomatoes, then finely dice them along with your red onion and parsley. Pop your tomatoes, onion and parsley into a bowl, then squeeze over the juice of your lemon and sprinkle with sumac and a pinch of salt. Set aside until later.

Place your vegan mayo and dairy-free yoghurt into a bowl with the zest of a lemon.

Slice your cucumber in half and scoop out the soft middle. Finely slice into mini crescent shapes. Chop your dill. Place your cucumbers in a bowl and add the dill, the juice of your remaining lemon, your vinegar, sugar and a pinch of salt. Give it all a good mix and set aside to soften.

Finely shred your lettuce.

Back to your roast garlic. When cool enough to handle, squeeze the caramelised insides out of the garlic skin and into the mayo mixture. Mix it vigorously with a fork to break up the garlic and add in a pinch of salt.

Pan fry your Quorn Makes Amazing Turkish Style Kebab with a glug of oil for 3-4 minutes over a medium-high heat until warmed through and slightly caramelised.

Heat a large frying pan over a medium-high heat and toast your flatbreads for a couple of minutes on each side to warm.

Assembly time. Place a flatbread on a plate and spread with some of your roasted garlic sauce. Top with your lettuce, some sumac tomatoes, pickled cucumber and Quorn Makes Amazing Turkish Style Kebab. Serve and enjoy.