Chicken Thigh Shawarma Pitta With Garlic Mayo

Preheat the oven to 220°C/ 200°C (fan)/ gas 7, then take your chicken out of the fridge, open the packet and let it air

Boil half a kettle

Cut your potatoes (skins on) into chips, then add them to a baking tray (or two!) with a drizzle of vegetable oil and a pinch of salt

Give everything a good mix up and put the tray[s] in the oven for 20-25 min or until golden and crisp

Meanwhile, peel and finely slice your red onion[s]

Add the sliced red onion to a bowl, cover with boiled water and set aside

Peel and finely grate your garlic

Add your diced chicken thigh and half the grated garlic (you'll use the rest later!) to a tin foil-lined baking tray with your ground smoked paprika, ground cumin and ground coriander

Add a drizzle of olive oil with a generous pinch of salt and pepper and give everything a good mix up

Put the tray in the oven and cook for 12-15 min or until the chicken is cooked through (no pink meat!)

While the chicken is cooking, drain the sliced onion in a sieve and run under cold water until cooled

Return them to the bowl and add your white wine vinegar with a pinch of salt and sugar

Stir to combine and set aside for later – this is your quick-pickled pink onion

Add your mayo to a bowl with the remaining grated garlic (not a fan of raw garlic? Just add a little!), 1 tbsp [1 1/2 tbsp] [2 tbsp] cold water and a pinch of salt and pepper and mix together – this is your garlic mayo

Wash your lettuce, then pat dry with kitchen paper and shred finely

Chop your tomato[es] finely

Add the shredded lettuce and chopped tomato to the bowl with the quick-pickled pink onion, add a drizzle of olive oil and a pinch of salt, then give everything a good mix up – this is your quick-pickled onion salad

Once the chips are done, push them to one side and add your wholemeal pitta[s] to the other side of the tray[s]

Put the tray[s] in the oven for a final 2-3 min or until the pitta[s] is warmed through