Becky says: “Here’s a super-simple way of making chicken gyros kebab-style, with no need to marinate for hours and no need to even thread the chicken onto skewers. Simply coat, grill and serve.”

Serves 3

Prep and cook time: 20 mins

Swaps

For dairy-free: use a thick dairy-free yoghurt

For lactose-free: use lactose-free Greek yoghurt

Ingredients

• 2 tbsp dried mixed herbs
• 1 tbsp red wine vinegar
• 2 tbsp garlic-infused oil
• 2 tbsp lemon juice
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp each of salt and black pepper
• 6 boneless, skinless chicken thighs (about 600g)

To serve

• 3 gluten-free pitta breads, warmed
• Iceberg lettuce, roughly chopped
• Cherry tomatoes, halved
• 2 tbsp garlic aioli
• Fresh chives, thinly sliced

Method

In a large mixing bowl, combine all the ingredients except the chicken and mix until the spices are evenly distributed. Add the chicken and stir until well coated.

Set your oven to a high grill setting. Place the chicken on the rack of a grill pan, ensuring the pan underneath is lined with foil. Grill until the coating is completely dry and a little blackened in places, then flip and repeat. This should take 5-7 minutes on each side, depending on how hot your grill gets.

Allow to rest for 5 minutes before transferring to a chopping board and slicing into strips.

Grab a warm pitta and fill with lettuce, a third of the chicken, some cherry tomatoes and a drizzle of garlic aioli or my garlic and herb dip.

Sprinkle with fresh chives, then repeat with the other pittas and serve.

Becky says: “The nutty, creamy and spicy flavours of satay are something Mark discovered as a kid after many family visits to Malaysia. This thick and creamy curry is a tribute to his favourite Malaysian street food and something that we now enjoy almost every week without fail. I’m still in disbelief how quickly he can make this!”

Serves 2-3

Prep and cook time: 20 mins

Swaps

For vegan or vegetarian: use ½ a 400g can of chickpeas (drained) instead of chicken

Ingredients

• 1 tbsp garlic-infused oil
• 1 medium carrot, thinly sliced lengthways
• 250g chicken breast fillets, thinly sliced
• 1 tsp mild curry powder
• ½ tbsp cornflour 
• 1 x 400ml can coconut milk
• Spring onion greens, chopped

For the curry paste

• 2 tbsp crunchy peanut butter
• 2 tbsp gluten-free soy sauce
• 1 tbsp sesame oil (optional)
• ½ tsp minced chilli paste
• 1 tsp caster or light brown sugar
• 1 tsp minced lemongrass paste

Method

In a small dish, combine the ingredients for the curry paste (don’t worry if it’s a little lumpy or separated) and set aside.

Add the garlic-infused oil to a large wok and place over a medium high heat. Once hot, add the carrot and stir-fry until lightly browned. Add the chicken, followed by the curry powder and cornflour, then fry until sealed.

Add the curry paste, immediately followed by a third of the coconut milk. Stir well until combined and the peanut butter has melted down to produce a thick sauce. Once bubbling, add the rest of the coconut milk and stir in well.

Bring to the boil, then simmer for 5-8 minutes until the sauce is thick and creamy.

Top with chopped spring onion greens and serve over sticky jasmine rice.

Notes

You can easily find minced lemongrass paste in jars or tubes in the spice aisle of supermarkets.

Becky says: “Yep, you can make super-crunchy, golden fish goujons using just cornflour, eggs, cornflakes and cod. Why cornflakes? Well, as corn is a hard grain, it makes the coating super-crunchy when fried – even more so than if you used batter or breadcrumbs!”

Serves 2–3

Prep and cook time: 20 mins

Swaps

For vegetarians: use a block of halloumi (sliced into strips) instead of cod fillets

Ingredients

• 5 tbsp cornflour 
• 1 tsp salt
• ½ tsp white or black pepper
• 2 medium eggs
• 140g gluten-free cornflakes
• 2 skinless cod fillets (not too chunky)
• Vegetable oil, for frying

Method

Mix the cornflour, salt and pepper together well and spread out on a large dinner plate. Beat the eggs in a medium bowl. Tip the cornflakes into a large bowl, then use both hands to crush them for 30 seconds; ensure there are no whole cornflakes left or they won’t stick to the fish!

Slice the cod fillets into strips that are 2.5cm wide and 10cm long. Dredge half of the fish in the cornflour until evenly dusted on all sides, then dip them into the egg until well coated. Finally, dredge in the cornflakes, gently compacting the cornflakes onto the fish.

Pour oil into a large frying pan to a 5mm depth. Place over a medium heat for 5 minutes, or until it reaches 180°C. If you don’t have a digital food thermometer, use the wooden spoon handle test [when placed in the oil, it should bubble gently around the spoon handle]. Line a large plate with kitchen paper, ready for later.

Once the oil is hot, carefully lower all the coated fish strips into the oil using a pair of tongs – they should sizzle nicely. Cook for 5-6 minutes, turning halfway – the coating should be golden brown. While they are cooking, coat the remaining fish strips, ready to fry. Remove the fried goujons using a slotted spoon and place on the plate lined with kitchen paper to absorb excess oil. Repeat the frying process for the rest of your goujons.

Serve with chips, tartare sauce and mushy peas, or chop into chunks and serve in gluten-free crunchy tacos with smashed avocado, sweetcorn and chilli jam. 

To cook in an air fryer, preheat the air fryer to 200°C and spray a little oil into the tray. Place as many coated fish strips into the air fryer basket as will fit without touching, then generously spray with oil. 

Cook for 5-6 minutes, then turn, spray generously with oil once more and cook for a further 4-5 minutes.