GORDON RAMSAY

We like to barbecue almost all year round, and chicken on sticks is a family favourite, probably because it’s so easy and there are endless variations. I love using the mild-mannered spice saffron, which stains the meat golden yellow and imparts a gentle Mediterranean scent to everything. The fresh minted yogurt is the perfect accompaniment, but you could replace it with tzatziki if you’re in a rush.

Soak 4 bamboo skewers in water for at least 30 minutes. Preheat the oven to 240C/220C fan/gas 9.

Using a pestle and mortar, grind a pinch of saffron to a powder, then cover with 1 tablespoon boiling water and leave to sit. Cut 500g boneless chicken thighs into 5cm pieces and place in a bowl with 2 crushed cloves of garlic, 1 teaspoon thyme leaves, zest of 1 lemon and 4 tablespoons Greek yogurt. Season with salt and pepper, add the saffron water and mix well.

Thread the chicken pieces on to the skewers. Cut a peeled red onion into 8 wedges and alternate them with the chicken. Place on a nonstick roasting tray and put on a high shelf in the oven for 12 minutes.

Meanwhile combine 150g Greek yogurt

with a small handful of finely chopped mint leaves, add lemon juice to taste and season with a little salt and pepper. Set aside until needed. Put two flatbreads ona baking tray and place in the bottom of the oven to warm for a few minutes. Preheat the grill. When the chicken has been cooking for 12 minutes, place it under the grill and cook for a further 3-4 minutes, until golden brown and cooked through. Put the flatbreads on plates and spread some of the minted yogurt down the middle. Add a handful of salad leaves to each and divide 140g halved cherry tomatoes between them. Put the cooked skewers on top and sprinkle with shop-bought ready prepared crispy fried onions to serve, if you like. Recipe from Gordon Ramsay Quick & Delicious by Gordon Ramsay (Hodder & Stoughton, £25)*