Free Range Chicken Shawarma Salad 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 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 crisp – these are your chips

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

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

Peel and finely grate your garlic

Add your free range chicken breast portion[s] 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 pinch of salt and pepper and give everything a good mix up

Put the tray in the oven and cook for 18-20 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 the drained onion to the bowl and add your white wine vinegar with a pinch of salt and sugar

Mix it all together and set aside for later – this is your quick-pickled pink onion

Combine your mayo and remaining grated garlic (not a fan of raw garlic? Just add a little!) in a bowl with 1 tsp [1 1/2 tsp] [2 tsp] cold water and a pinch of salt and pepper – this is your garlic mayo

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

Chop your tomato[es] finely

Chop your cucumber into quarters lengthways, then chop roughly

Add the shredded lettuce, chopped tomato and chopped cucumber to a separate bowl with the quick-pickled pink onion and a pinch of salt and pepper

Give everything a good mix up – this is your quick-pickled onion salad

Once the chicken is cooked through, transfer to a clean board and slice finely – this is your sliced free range chicken shawarma