Chicken shawarma

To make your own flatbreads, start by placing a large non-stick frying pan over a medium-high heat. In a bowl, mix 100g of plain flour with a pinch of sea salt, 50ml of water and 1 tablespoon of olive oil until you have a dough. Halve, then roll out each piece on a flour-dusted surface until just under ½cm thick. Cook for 1 minute on each side, or until golden and almost a little gnarly, turning halfway. Simple!

Peel and finely grate 2 cloves of garlic into a bowl. Squeeze over the juice from 2 lemons and whisk with 200g of tahini (the mixture will thicken). Gradually whisk in 100ml of cold water until you reach your desired consistency, then season to perfection. Keep any leftovers in the fridge for up to 3 days or in the freezer for up to 3 months. I like to make a big batch and freeze it, then simply defrost and whizz with chickpeas for a super-quick houmous.

Line a sieve with pieces of kitchen paper, tip in 400g of natural or Greek-style yoghurt, then pull up the paper and very gently apply pressure so that the liquid starts to drip through into a bowl, then leave to drain.

Finely slice or shred 480g of crunchy veg, such as beetroot, turnip, radish, peeling if necessary. Place in a shallow bowl and just cover with red wine vinegar. Add 2 tablespoons of golden caster sugar and a pinch of sea salt, then scrunch and mix to make a quick pickle. Pop any leftovers into a sterilised jar and keep in the fridge for 2 to 3 weeks. Perfect paired with good cheese and crackers, mixed into salads, added to sandwiches, or just enjoyed on their own.