Chicken Shawarma

Remove the top and bottom from the courgette. Quarter lengthways then chop each quarter into three batons. Pop the courgette on a baking tray and drizzle over a little oil. Sprinkle on a pinch of salt and the remaining shawarma seasoning. Toss to coat and spread out on the baking tray. Grill until charred at the edges, 7-10 mins. When done, sprinkle over half the dukkah spice mix and set aside.

Heat a frying pan over medium-high heat (no oil). When hot, add the chicken. Cook for 12-15 mins. Turn every now and then to make sure it browns evenly and doesn't burn. Do this in batches if you only have a small frying pan. TIP: The chicken is cooked when it is no longer pink in the middle. When the chicken is cooked, transfer it to a plate and cover with foil to keep warm. No need to wash the pan!

Meanwhile, halve, peel and slice the shallot into thin half moons. Peel and grate the garlic (or use a garlic press). Pick the mint leaves from their stalks and finely chop (discard the stalks). Drain the chickpeas in a colander and rinse under cold water.

Put a splash of oil in your (now empty) frying pan over medium heat. Add the shallot and cook until soft, 5 mins. Add the garlic and cook for 1 minute more. Stir in the chicken stock pot and add the water (amount specified in the ingredient list). Bring to the boil, then add the chickpeas. Cook until the stock has reduced by two-thirds, 5 mins. Add a squeeze of lemon juice and stir in half the mint.