Beef cevapi in flatbread with a sweet red pepper sauce

Place the mince in a large bowl along with the garlic. Sprinkle over the baking soda, paprika, and season with salt and pepper.

Add the egg and use your hands to mix everything together. Add as much of the sparkling water as you need to make a smooth, pliable mixture.

Divide the meat into 10 to 12 pieces and roll each one into a sausage shape, about 10cm long and 2cm thick.

Place the cevapi on an oiled baking tray, cover with clingfilm and chill in the fridge until needed.

Place the whole capsicums and aubergines on a large roasting tray along with the unpeeled garlic bulb and roast in a 230°C oven for 30 to 40 minutes (turning halfway through), or until the skins have blackened.

Place the charred peppers and aubergines in a bowl, cover with clingfilm, leaving for 20 minutes, to steam off the skins.

Once they’ve cooled slightly, pull off and discard the skins, seeds and stalks and chop the flesh on a board.

Squeeze out the garlic from 6 of the roasted cloves and add it to the veg along with most of the parsley, then chop it all together.

Keep chopping everything together, season with sea salt and black pepper, squeeze over the juice of 1 of the lemons and drizzle over a good lug of olive oil. Adjust the seasoning to taste, then set aside.

Just before you’re ready to serve, warm flatbreads in the oven, and preheat a griddle pan over a high heat.

Add the cevapi and cook for 10 to 12 minutes, or until cooked through.

Spread some Ajvar on top of the warm flatbreads, with a couple of cevapi on top of each with a dollop of sour cream.