Put a pinch of saffron in a bowl and add a couple of teaspoons of hot water to infuse.

In a large bowl, combine plain flour, a pinch of salt and pepper, a dash of olive oil, the infused saffron water, and some cold water.

Knead the ingredients in the bowl until they come together to form a dough, then transfer to a board and knead for a few minutes until smooth.

Place the dough in a bowl, cover with cling film, and let it rest for 10-15 minutes.

Cut the rested dough into three pieces. On a lightly floured surface, roll each piece out thinly.

Cook the flatbread in a hot, dry pan until it blisters and is browned on both sides.

Once cooked, place the flatbread on a cooling rack.

Dice the pancetta into chunky pieces.

Crush a clove of garlic and finely slice a chili. Keep cherry tomatoes whole.

Add a touch of olive oil to a hot pan, then fry the pancetta until brown and crisp.

Add the garlic, chili, and cherry tomatoes to the pan and cook for a moment.

Add the mussels to the pan, pour in a splash of dry sherry, and sprinkle with finely chopped oregano.

Cover the pan with a lid and steam for 4-5 minutes until all the mussels have opened.

While the mussels are steaming, cut the cooked flatbread into strips for serving.

Pour the cooked mussels and all the delicious broth into a large serving bowl.