Romanian mici

For the mici, place all the ingredients apart from the stock and bicarbonate of soda in a large bowl. Mix really well with your hands until the mixture starts to look like a paste

Mix in 50ml of the beef stock until it forms a paste, then mix in the bicarb

Continue to knead the mixture, incorporating the stock a little at a time until it is all combined. Rest the mixture in the fridge for at least 1 hour or ideally overnight

To make the flatbreads, combine the flour, yeast, sugar and salt in a bowl. Add the warm water, yoghurt and olive oil, then mix to form a soft dough

Knead the dough for 8-10 minutes on a clean surface until smooth and elastic (you can also do this in a stand mixer with a dough hook attached). It should be soft but not sticky – add a dusting of flour if needed. Cover and leave to rest in a warm place for 45 minutes, or until slightly puffed

To shape the mici, rinse your hands with cold water and delicately shape the mixture into 12 small sausages 2-3cm thick. Set aside in the fridge until needed

Once the dough has rested, divide the dough into 6 equal pieces and roll each piece into a ball. Roll out on a lightly-floured surface into rounds roughly 0.5cm thick. Set aside ready for grilling

For the slaw, mix together all of the ingredients apart from the red cabbage and carrots

Toss through the cabbage and carrots until evenly coated. Set aside in the fridge until needed (this will make more than you need)

For the mustard sauce, combine all of the ingredients in a small saucepan over a low heat. Heat through, mixing to combine, adding splashes of water until it becomes a loose pesto-like consistency. Reheat just before serving. Alternatively, you can cook at the last minute in an ovenproof saucepan on the grill, if you prefer

Light a barbecue for direct grilling and remove the mici from the fridge 20 minutes before you want to start grilling

Cook the flatbreads on the grill for 2-3 minutes on each side, allowing them to char but moving to the cooler area of the grill if colouring too quickly – you may need to work in batches. Keep warm wrapped in a clean cloth

Brush the mici with a little olive oil, then grill with the lid down and vents open for 10 minutes, or until cooked through, turning occasionally and moving to the cooler area of the grill if colouring too quickly

Serve the mici with the flatbreads, dill pickle slaw and hot mustard sauce, with a drizzle of olive oil and chopped coriander