Tandoori Chicken Naan

Chop the tomatoes into 2cm chunks. Trim the cucumber then halve lengthways. Chop each half into 4 long strips then chop widthways into small pieces. Pick the mint leaves from their stalks and roughly chop (discard the stalks). Roughly chop the coriander (stalks and all). Trim the root from the baby gem lettuce then half lengthways. Thinly slice widthways.

Pop the tomatoes in a bowl with the remaining nigella seeds and half the coriander. Add a drizzle of oil and a pinch of salt and pepper. Toss to combine and set aside. In another bowl, combine the cucumber, remaining yoghurt and half the mint. Keep it aside for now.

Pop the sweet potato fries on a baking tray, drizzle with oil, season with salt and pepper. Toss to coat. Spread out and roast on the middle shelf of the oven until soft and golden, 18-20 mins.

Line a baking tray with foil. Put the marinated chicken on the tray and bake on the top shelf until cooked through, 10-12 mins, turning halfway. TIP: Don't be afraid if the chicken chars - this will add to the flavour! Pop the naans on a baking tray, sprinkle with a little water and bake them for the final 3-4 mins of chicken cooking time. Get ready to serve. IMPORTANT: The chicken is cooked when it is no longer pink in the middle.