Chicken Shawarma

Sprinkle two-thirds of the shawarma seasoning over your chicken and drizzle on a glug of oil. Season with a good pinch of salt and massage into your chicken. Leave to one side. Wash your hands, chopping board and knife and then get on with the rest of your prep.

Remove the top and bottom from the courgette and then cut in half lengthways. Cut each half lengthways into four thin strips. Cut these strips into thirds to make batons. Pop your courgette on a baking tray and drizzle over a splash of oil, a pinch of salt and your remaining shawarma seasoning. Mix well and then grill for 7-10 mins. Tip: You want the courgette to char at the edges, and not burn, so keep an eye on it! When your courgette is cooked, sprinkle over half of the dukkah spice mix and keep to one side.

Heat a frying pan over medium-high heat (no oil). When the pan is hot, add your chicken and cook for 12-15 mins, turn every now and then to make sure it browns and doesn't burn. Tip: The chicken is cooked when it is no longer pink in the middle.

Meanwhile, cut the shallot in half through the root. Peel and then slice into thin half moon shapes. Peel and grate the garlic (or use a garlic press if you have one). Pick the leaves from the mint (discard the stalks) and chop finely. Drain the chickpeas into a colander and rinse under cold water.

When your chicken is cooked, transfer it to a plate and cover with tinfoil to keep warm. Don’t wash the pan! Lower the heat to medium and add a splash of oil if the pan is dry. Add your shallot and cook for 5 mins or until soft and then add your garlic. Cook for 1 minute more.

Next, add the chicken stock pot and the water (amount specified in the ingredient list), bring to the boil and then add your chickpeas. Cook for 5 mins or until your stock has reduced by two-thirds, then add a squeeze of lemon juice. Stir in half your mint and get ready to serve.