Tuesday: DIY gyros board
2 baking potatoes, cut into finger-sized chips, rinsed and patted dry
2 tbsp vegetable oil
4 British chicken legs, excess skin trimmed
1 tsp smoked paprika
3 large garlic cloves, finely crushed
1 red onion, thinly sliced
1 lemon
250g Nightingale Farms cherry tomatoes, halved
100g Creamfields low-fat natural yogurt
4 x Greek-style folded flatbreads
½ cucumber, roughly chopped
15g flat-leaf parsley, finely chopped
1. Preheat the oven to 220°C, fan 200°C, gas 7.
2. On a large baking tray, toss the potatoes and 1 tbsp oil together until evenly coated. Roast for 35-40 mins, tossing frequently, until crisp and cooked throughout. Season with freshly ground black pepper.
3. Meanwhile, on a separate baking tray, toss the chicken legs in 1 tbsp oil, the smoked paprika and 2 crushed garlic cloves. Turn skin-side up and roast for 40 mins until the skin is golden and crisp and they ‘re cooked throughout. Shred the meat and season with a grind of black pepper and a squeeze of lemon.
4. Meanwhile, toss the red onion in the juice from half the lemon and a pinch of salt. Set aside to pickle for 30 mins until bright pink, then mix in the tomatoes and a pinch of parsley.
5. Mix the yogurt with the remaining crushed garlic clove.
6. Warm the flatbreads in the oven for 1 min.
7. Arrange the flatbreads, shredded chicken, garlic yoghurt, tomato and onion salad and cucumber on a large plate or platter and scatter with parsley for everyone to build their own gyros at the table.