Chicken Lahmacun, Paprika Chips And Pickled Salad

Preheat the oven to 200°C/ 180°C (fan)/ gas 6

Cut your potatoes (skins on) into chips, then add them to a large baking tray (or two!) with a drizzle of vegetable oil, half your ground smoked paprika (you'll use the rest later!) and a generous pinch of salt and pepper

Give everything a good mix up and put the tray[s] in the oven for 25-30 min or until the chips are starting to crisp

Meanwhile, peel and slice half your red onion[s] (you'll use the rest later!)

Chop half your parsley finely, including the stalks and roughly chop the remaining

Peel and finely chop (or grate) your garlic

Slice your tomato[es] into wedges

Add the sliced onion to a bowl with your red wine vinegar and a pinch of salt and sugar and set aside to pickle – this is your quick-pickled onion

Add the remaining onion to a food processor and blitz until finely minced

Tip: No food processor? Grate it instead!

Mix your chicken mince with the minced onion, finely chopped parsley, half the chopped garlic (you'll use the rest later!) and your tomato paste

Add the remaining smoked paprika, your ground coriander, chilli flakes (can't handle the heat? Go easy!) and a pinch of salt and pepper, then give it a good mix up – this is your chicken mixture

Slice open your pitta[s] to create two halves and spread your chicken mixture onto each half of the pitta

Add a drizzle of olive oil to a baking paper-lined baking tray and add the chicken pitta[s]

Tip: Cooking for 3 or more? Use 2 trays!

Put the tray[s] in the oven for 10-12 min or until cooked through (no pink meat!) - this is your chicken lahmacun

While the chicken is cooking, mix the roughly chopped parsley and tomato wedges with the quick-pickled onion and pickling liquid

Add a drizzle of olive oil and a pinch of salt to the salad and toss it all together – this is your pickled salad

Mix the remaining garlic with your mayo (not a big garlic fan? Try using less!) – this is your garlic mayo