Slow-cooked lamb shoulder with tzatziki, sesame-crumbed Zany Zeus halloumi, chilli honey, pickled red onion, cos lettuce, coriander and parsley in a toasted rosemary Shelly Bay potato bun, with triple-cooked fries and chilli seasoning. Nikos draws on his Greek heritage to share a heartfelt tribute to the flavours of his country's cuisine. Vegan/Vegetarian alternative: Chickpea falafel