In my late teens and early twenties, I went Interrailing around Europe, taking ferries, sleeping on rooftops and camping on beaches. I had very little money, but a two-mile walk into town was rewarded with pork souvlaki in pitta, washed down with a cold beer from the local shop. Serve this with tzatziki, chilli sauce, parsley salad and pitta bread. To save time, you can buy the pitta and tzatziki. See my other recipes for accompaniments that complement this simple dish.

There are many stories about the origins and ingredients of carbonara, from American GIs calling it a ‘spaghetti breakfast’ to its association with charcoal makers. The best version I came across was while working with a Sardinian chef called Martin. It is very simple, with no cream. Take care with the salt, as the guanciale and pecorino are already quite salty. I also add basil to the cheese and egg mixture.