Ingredients

Ingredients For the chilli sauce

• 100ml/3½fl oz malt vinegar

• 100g/3½oz sugar

• 6 green bird's-eye chillies, chopped

• 100ml/10½fl oz tomato ketchup

• 1 tsp Worcestershire sauce

For the chicken

• 2 large chicken breasts, skin removed

• salt and freshly ground black pepper

• 1 tbsp olive oil

• ½ chicken stock cube dissolved in 125ml/4½fl oz hot water, to make stock

• 30g/1oz butter

• ½ lemon, juice only

For the flatbread

• 225g/8oz plain flour, plus extra for dusting

• 2 tbsp extra virgin olive oil

For the onion rings

• vegetable oil, enough to one-third fill a deep, heavy-based pan

• 100g/3½oz plain flour

• ½ tsp freshly ground black pepper

• ½ tsp salt

• 125ml/4½fl oz cold water

• 1 medium white onion, sliced into 1cm/½ in-thick rings

For the dressing

• 150ml/5½fl oz Greek-style yoghurt

• 1 tbsp chopped fresh mint, plus extra to garnish

• ½ lime, juice only

Description

Recipe Uses 100ml/3½fl Oz Malt Vinegar, 100g/3½oz Sugar, 6 Green Bird's-eye Chillies, Chopped, 100ml/10½fl Oz Tomato Ketchup, 1 Tsp Worcestershire...

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