Minty Sumac Chicken

Meanwhile, pull the mint leaves off their stalks and roughly chop (discard thestalks). Peel and grate the garlic (or use a garlic press if you have one). Put three quarters of your mint in a bowl with the sumac and half your garlic. Mix together, then add the chicken thighs along with a drizzle of oil, a pinch of salt and a grind of pepper. Mix again.

Put a large frying pan on medium-high heat with a drizzle of oil. Once hot, add your chicken and cook for 3 mins on each side until browned, then transfer to a baking tray and pop on the top shelf of your oven for 15-20 mins. Wipe the pan with kitchen paper - we'll use it later for the sugar snap peas! Tip: The chicken is cooked when it is no longer pink in the middle. Once cooked, remove from your oven and leave to the side to rest for a couple of mins.

While your chicken and veggies are cooking, cut the cucumber in half lengthways, remove the seeds with a spoon, slice into strips then chop into 1cm cubes. Pop in a bowl with the remaining mint and the yoghurt. Add a small pinch of salt, a grind of pepper, mix together and leave to the side.

Pop the frying pan you used for your chicken back on medium heat with a drizzle of oil. Add the sugar snap peas along with a pinch of salt and a grind of pepper. Cook for 5 mins until they are slightly browned and charred, then add your remaining garlic and cook for a further minute.