This dish became an over-dinner favourite. Again I ignored the RAF cookbook, which was soup, in favour of this dish which popped on a few websites as ‘must try’ Serbian favourite.

This is essentially skinless sausages, made from mince, seemingly any variation with spices and herbs added, and traditionally cooked on a charcoal barbeque. Due to it being November, and only having a gas barbeque, I did them under the grill.

Very similar to Iran, it’s served with a flatbread, some green leaves, this time spinach, and zesty yogurt dressing. My flatbreads weren’t that flat, or I would have put more salad in, but my ‘good’ pan was under loads of others and I was hungry.

Serbian cuisine is a mix of Mediterranean and Turkish-middle Eastern, both of which are in my top 5 cuisines. The variation on mince presumably allows seasonal variations, and flatbread is quick and easy. Unsurprisingly, a lot of national dishes rely on cheap locally available produce. In many ways I suppose like a roast dinner is in the UK.

Thank you Serbia, I’ll be serving this again.