John Gregory-Smith

Sausage gnocchi traybake - recipe below Serves 2 2 tbsp olive oil + extra for greasing 1 x 500g pack gnocchi 2 sausages, skins removed 400g cherry tomatoes, some halved ½ bulb fennel, roughly chopped ½ red onion, roughly chopped 2 handfuls of finely chopped basil leaves 1 clove garlic, crushed The juice of ¼ lemon 10g Pine nuts Parm to serve Salt and pepper 1. Preheat the oven to 180c fan. Rub a little oil all over the base of a 24cm x 32cm baking tray. Chuck the gnocchi, cherry tomatoes, fennel, onion, 1 tbsp oil and a good pinch of salt and pepper into the tray. Mix well. Rip the sausages into tiny pieces over the top and pour in 60ml of water. Roast for 25 minutes, enough time to cook the sauces and soften the veg. Remove from the oven and give the pan a shake. If it looks dry, add another 40-50ml of water and return to the oven for 10-15 minutes or until crispy on the top. 2. Meanwhile, mix the basil garlic, lemon, a pinch of salt and with the remaining oil. 3. Drizzle the herb oil over the traybake and scatter over the pine nuts. Rain down some Parm. To serve, give the tray a really good shake to loosen everything and get the tomatoes to burst open even more, coating the gnocchi. Check the seasoning and add more salt and pepper to taste. It helps to use a metal turner to lift everything from the pan and get to all those crispy bits #gnocchi #healthyrecipes #EasyRecipes

Shakshuka for one - recipe below - if you're cooking dinner for one make sure you make something lush like my chickpea shakshuka. Its a very quick and easy recipe that also happens to be healthy vegetarian food as well. Win. recipe adapted from my book Fast Feast which you can buy on amazon x JGS Serves 1 1 tbsp olive oil 1/2 red onion, finely chopped 1/2 red pepper finely chopped 1 clove garlic, finely chopped 4 tomatoes, finely chopped 1 tbsp tomato puree 1/2 tsp Turkish pepper flakes 1/4 tsp ground cumin 1/2 tsp smoked paprika 80ml water 80g drained tinned chickpeas 2 eggs a pinch of crumbled feta a small handful of finely chopped coriander leaves salt heat the oil in a frying pan over a medium heat. Add the onion and pepper and cook stirring occasionally for 4-5 minutes until soft. Add the garlic. mix well and then add the tomatoes, tomato puree, pepper flakes, cumin, smoked paprika, salt and the water. Mix well and cook, stirring occasionally, for 5-6 minutes or until the tomatoes shave broken down into a sauce. Add more water if it looks too dry. Add the chickpeas to the pan and mix well. Make two well with a spoon and crack in the eggs. Season with salt and cook for 4-5 minutes or until the whites have set. Muddle the whites into the hot tomato sauce with a tea spoon to help them set. Finish off with feta and coriander and then serve immediately. #lowcarbmealideas #deliciousandnutritions #morningmeals #proteinmealideas #vegetarianmeals #healthyrecipes

Creamy Chicken Pasta – Recipe Below – I would marry anyone who made this for me x JGS Serves 4 3-4 chicken breasts (500g) 1 tsp garlic powder ½ tsp smoked paprika ½ tsp dried oregano 3 tbsp olive oil, 1 onion, finely chopped 80g sun dried tomatoes, roughly chopped 4 cloves garlic, finely chopped 200ml white wine 150ml chicken stock A handful of finely chopped tarragon leaves The zest of ½ a lemon 400g tagliatelle pasta 200ml double cream Parmesan to serve Salt and pepper 1. Chuck the chicken into a bowl and add the garlic powder, smoked paprika, oregano, 1 tbsp of the oil and a pinch of salt and pepper. Mix well. 2. Heat the oil in a large pan over a medium heat. Add the chicken and sear for 2-3 minutes a side to get some colour on them, then remove from the pan. 3. Add the onion to the pan. Cook, stirring occasionally, for 4-5 minutes until soft. Add the sun-dried tomatoes and garlic. Mix well and cook, stirring occasionally, for 30 seconds until fragrant. Pour the white wine into the pan to deglaze. Bring to the boil and cook, stirring occasionally, for 4-5 minutes or until the alcohol has evaporated. 4. Chuck in the tarragon, lemon zest, stock and a good pinch of salt and pepper into the pan. Mix well. Return the chicken, cover, reduce the heat to low and cook for 12-15 minutes until the chicken is just cooked through and tender. Remove the chicken from the pan and cover. Slice just before serving. 5. Meanwhile, cook the pasta for 8-10 minutes until dal dente or according to packet instruction. Scoop out some of the pasta water and drain. 6. Increase the heat to medium and cook the sauce for 3-4 minutes to thicken. Add the cream, about 2 tbsp of grated parmesan and the pasta. Mix well and add a splash of pasta water to help it go really creamy. Serve immediately with the chicken. #dinneridea #howtocookchicken #chickenpastarecipe #tuscanChicken #creamychickenpasta

Creamy Turkish Eggs – Recipe Below This delish brunch dish is such a wicked combination of textures and flavours that should be on every menu this weekend. Enjoy x JGS Serves 2 4 tbsp vinegar 4 free range eggs 350g full fat yogurt 1 clove garlic, crushed A handful of finely chopped dill, plus extra for garnish 40g butter 2 tsp Aleppo Pepper Flakes Flat breads to serve 1. Pour 2cm of boiling water into a frying pan. Bring to a very light simmer over a low heat. Add the vinegar and give it a swirl. Let the water settle and then crack in the eggs. The tops of the yolks should be just poking out of the water. Cook for 4-5 minutes until the whites have set. 2. Meanwhile, chuck the yogurt into a bowl and add the garlic, dill and a good pinch of salt. Mix together and dollop onto two serving bowls. 3. Heat a small saucepan over a medium heat and add the butter. Once melted, removed from the heat and add the Aleppo pepper flakes and a pinch of salt. Swirl together . 4. To serve, divide the yogurt between 2 serving bowls and top with the eggs. Drizzle over the butter and garnish with a little dill. Serve immediately with plenty of bread. #Brunch #EasyRecipes #TurkishFood #poachedeggs #brunchideas #healthybrunchideas

Chinese style chicken salad Chinese Style Chicken Salad – Recipe Below - this is a super fresh, crunchy chicken salad with a wickedly good soy and garlic dressing. It's very easy to make and you can batch prep to box up and take into the office for lunch. Enjoy x JGS Serves 2 1 lettuce heart, shredded 100g red cabbage, shredded 1/2 carrot, very thinly sliced or grated 1/2 red pepper, very thinly sliced 6 spring onions, very thinly sliced A huge handful of finely chopped coriander leaves 200g cooked chicken, finely chopped Sesame seeds to serve For the dressing 3 tbsp white wine vinegar 1 ½ tbsp soy sauce 1 tbsp olive oil 2 tsp sriracha (more if you like) 1 tsp sesame oil 1 clove garlic, grated 1. Whisk all the ingredients for the salad dressing together in a small bowl. 2. Chuck all the ingredients for the salad into a large serving bowl. Pour over the dressing and toss together. Divide between two plates and top each with sesame seeds. Grab a fork and dive in. #chickensalad #lunchideas #mealprep #healthyrecipes

Beef Short Rib Ragu - recipe Below - this is my ultimate comfort food. The dish i need the most at the end of a long week or if anything goes wrong in my life. Its a food-hug in a bowl. Let me know what you guys think of this one x JGS Serves 4-6 2 tbsp olive oil 2kg beef short ribs 1 large onion, finely chopped 1 large carrot, finely chopped 2 sticks celery, finely chopped 4 cloves garlic, finely chopped 2 tbsp tomato puree 1 tsp smoked paprika 1 ½ tsp dried thyme 1 tin chopped tomatoes 200ml beef stock, with 1 cube 1 x 750ml bottle of red wine 400g pappardelle (enough for 4 people) Parm to serve Salt and pepper 1. Heat the oil in a casserole over a high heat. Pat the short ribs dry and season all over with salt and pepper. Brown the ribs in two batches for 8-10 minutes, tuning every 2-3 minutes until golden. Remove from the pan. 2. Reduce the heat to medium. Chuck the onion, carrot and celery into the pan. Season with plenty of salt and pepper and mix well. Cook, stirring occasionally, for 8-10 minutes or until everything is soft. 3. Add the garlic to the pan. Mix well and cook, stirring occasionally, for a minute until fragrant. Then add the tomato puree, paprika, thyme, tomatoes, stock and red wine. Mix well and bring to the boil. Return the ribs to the pan. Cover, reduce the heat to low and cook for 3 ½ - 4 hours or until the meat falls off the bone. 4. Remove the ribs from the sauce and leave to cool slightly. Remove and discard the fat, bone and sinew. Shred the meat and cover. 5. Meanwhile, leave the sauce, bubbling gently without the lid to reduce by half. It will take 50-60 minutes. Add the meat and mix well. Do a final seasoning check and you are done. Remove a third of the sauce for leftovers. 6. Cook the pasta until al dente in a large pan of boiling salted water. Drain and add to the ragu. Mix well and serve with plenty of Parm. #pasta #easydinnerideas #shortribs #comfortfood

Garlicy Soy Chicken Rice Serves 2 300g Basmati rice 450ml boiling water 1 chicken stock cube 2 tbsp rice wine 2 tbsp oyster sauce 1 tbsp dark soy sauce 1 tbsp sriracha 2 tsp light soy sauce 2 tsp sesame oil 2 cloves garlic grated 4 chicken thigh fillets 4 spring onions, finely chopped Chilli oil to serve 2 fried egg (optional) 1. Chuck the rice into a saucepan. Whisk the water together with the stock cube and then add the rice wine, oyster sauce, dark soy, oyster sauce, sriracha, light soy, sesame oil and garlic. Pour over the rice and pop the chicken on top. 2. Bring the stock to the boil over a medium heat. Cover the pan reduce the heat to low and cook for 20 minutes until all the liquid has been absorbed and the chicken cooked. Removed from the heat and let it stand for 5 minutes and then add the spring onions and chilli oil. Serve immediately with the fried eggs if you are using them. #healthydinner #lazydinnerideas #chickenricerecipe #healthyrecipes

One Pot Creamy Chipotle Chicken Pasta - Recipe Below - This is one of my fav one pot pasta dishes - Italy turn away now - its a very easy mid week meal thats creamy and spicy, and salty in all the best ways. Enjoy x JGS Serves 4 2 tbsp olive oil 350g chicken breasts, cut into bite sized pieces 400g riccioli or penne pasta 2 tbsp chipotle chilli paste 800ml just boiled water 150ml double cream The juice of ½ a lemon Large handful of roughly chopped basil leaves 100g sun dried tomatoes, drained and finely chopped 120g baby spinach Parmesan to serve Salt . 1. Heat the oil in a wide, shallow pan over a high heat. Season the chicken and stir-fry for 4-5 minutes or until cooked through. Remove from the pan and set to one side. 2. Tip the pasta into the pan and add the chipotle chilli paste, boiled water and mix well. Bring to the boil, cover, reduce the heat to low and cook for 12 minutes until just before al dente. 3. Pour the cream into the pasta. Add the lemon and mix well. Once bubbling, add the basil, sundried tomatoes, baby spinach and a good pinch of salt and pepper. Return the chicken to the pan. Cover and cook for 3-4 minutes or until the spinach has wilted. 4. Remove the lid from the pan and mix well. The sauce should be clinging to the pasta. If there is any excess liquid, continue to cook for 1-2 minutes. If it's a little dry, add some more boiling water. Check the seasoning and add salt to taste. Serve immediately with plenty of Parmesan . #Pasta #PastaLover #ChickenRecipes #Comfortfood #EasyRecipes #chickenpasta

Whipped Boursin and Caramelised Onion Dip – Recipe below – this is your new FAV dip, it’s a killer combo of everyone’s fav French cheese and a slow roasted onions. The flavour is off the dial good. For this, I slow roast the onions in the oven. It’s super easy, you just have to check in on them every 20 minutes so they don’t dry out. Let me know what you guys think please x JGS Serves 4 as a dip 2 large onions, finely sliced (500g) 4 tbsp olive oil, plus extra for drizzling 1 x 150g garlic and herb Boursin 1 tsp lemon juice A pinch of smoked paprika A small handful of finely chopped chives Salt 1. Preheat the oven to 180c fan. Chuck the onions into a baking tray (SIZE) and add the oil, 4 tbsp of water and a really good pinch of salt. Toss together and roast for 1 hour until really golden and caramelised. Make sure that you check on them every 20 minutes, adding 2-3 tbsp of water and giving them a really good mix. 2. Add the cooked onions to a blender. Chuck in the Boursin, lemon and 4 tbsp of water. Blitz into a gorge creamy dip. You can add more water if necessary. Transfer to a bowl and drizzle over a little oil. Add the paprika and chives and serve immediately. #easysnackrecipes #snackstomakeathome #quicksnackideas #creamcheeserecipes

Butter Chicken - Recipe Below - the ultimate North Indian classic made nice and easy co make at home. Enjoy x JGS . Serves 4 For the chicken 6 cloves garlic 2 inch ginger 600g chicken thigh fillets 50g Greek yogurt The juice of ½ a lemon 2 tsp Kashmiri chilli powder Salt For the sauce 40g butter 4 cardamom pods 2 inch cinnamon stick 2 onions, finely chopped 2 tsp Kashmiri chilli powder 2 tsp garam masala 1 tbsp fenugreek leaves 2 tbsp tomato puree 250ml double cream The juice of ½ a lemon Rice to serve . 1. Grate the garlic and ginger into a bowl and mix together. 2. Chuck the chicken into a bowl and add the yogurt, lemon, chilli powder and a good pinch of salt. Add ½ the ginger-garlic paste and mix well. You can leave this to marinade for one hour or overnight. 3. Heat the butter in a large sauce pan over a medium heat and add the cardamom, cinnamon and onion. Mix well and cook, stirring occasionally, for 18-20 minutes until golden. 4. Add the ginger-garlic paste and a good pinch of salt to the onions. Mix well and cook for 30 seconds, stirring occasionally, until fragrant. Chuck in the chilli powder, garam masala and fenugreek. Mix well and cook for 10 seconds until fragrant. Add the tomato puree, double cream, lemon and 100ml of water. Mix into a dreamy sauce. 5. Meanwhile, pre-heat the grill to high and grill the chicken for 3-4 minutes a side until charred and tender. Slice into bite sized pieces. Add the chicken and any resting juices into the sauce and stir together. Serve immediately with plenty of rice #ButterChickenRecipe #healthybutterchicken #indiancurry #easydinnerecipes

Dumplings and Dipping Sauce – Recipe Below Welcome back to another episode of speedy suppers that I cook in the week for my partner. If you fancy downloading the e-book to accompany the series, with all 8 recipes, including this one, to save and print as you like, which also includes 2 exclusive recipes for only £1, click the link in my bio or head to https://johngregorysmith.myshopify.com Serves 2 2 tbsp neutral oil 16-20 dumplings – I use frozen pork Gyoza from Ocado 2 spring onions, finely chopped 2 tsp toasted sesame seeds For the dipping sauce 2 tbsp soy sauce 2 tbsp water 1 tbsp white wine vinegar 2 tsp sriracha 2 tsp chilli oil – I use Lao Gan Ma 1 clove garlic, grated 1. Heat half the oil in a non-stick frying pan over a medium heat and add half the dumplings. Get some heat into them for about 30 seconds and then pour in 80ml of water. Cover and leave to steam for 4 minutes. They should be cooked through by now. 2. Remove the lid from the pan and cook the dumplings for 2-3 minutes or until all the water has evaporated and they have fried off and gone golden and crispy on the bottom. Repeat with the rest. 3. Meanwhile, mix all the ingredients for the dipping sauce together and pour into two little bowls. 4. To serve, divide the dumplings between two serving plates – you can share each batch as they cook so none get cold. Spoon over a little of the dipping sauce, and top with the spring onions and sesame seeds. Serve with the remaining dipping sauce on the side. #dumplings #gyoza #gyozarecipe #EasyRecipe #goyzadumplings

Aubergines with yogurt and tomato sauce – this is my version of a Persian recipe called Borani, a yogurt salad. It’s quite possible the nicest thing to eat in the whole world. Bog words I know. Give it a whirl and let me know what you think x JGS Serves 2 or 4 as a side 2 small aubergines cut into ½ cm rounds 1 ½ tsp baharat 4 tbsp olive oil, plus extra for drizzling 1 onion, finely chopped 4 cloves garlic, finely chopped 500g tomatoes, finely chopped 2 tbsp tomato puree 1 tsp dried mint A small handful of coriander leaves Salt and pepper For the yogurt 350g Greek yogurt at room temperature The zest of ½ a lemon 1 clove garlic, grated 1. Pre-heat the oven to 200c fan. Pop the aubergines into a mixing bowl and add 1 tsp of the baharat and a good pinch of salt. Toss together until the spices coat the aubergines. Add 2 tbsp of the oil and toss together. Transfer to a lined baking sheet and roast for 35-40 minutes until charred and tender, turning them after 30 minutes. 2. Heat the remaining oil in a saucepan over a medium heat. Add the onion and cook, stirring occasionally, for 5-6 minutes or until golden. Add the garlic. Mix well and cook, stirring occasionally, for 30 seconds until fragrant. Add the tomatoes, tomato puree, remaining baharat and a good pinch of salt and pepper. Pour in 70ml of just boiled water. Mix well and bring to the boil. Cover, reduce the heat to low and cook, stirring occasionally, for 20-25 minutes or until the tomatoes have broken down into a sauce. Remove the lid and crank the heat up. Bubble away, stirring occasionally, for 5-6 minutes or until lovely and thick. 3. Meanwhile, mix the yogurt together with the lemon zest, garlic and a good pinch of salt. 4. To serve, slather most of the yogurt onto a serving plate and top with half the aubergines. Spoon over half the tomato sauce and then layer up the remaining aubergines and tomato sauce. Finally top with the remaining yogurt and sprinkle over the dried mint. Rip over the coriander and drizzle over a little oil, and then faceplant into that. #veggiedinnerideas #persi#persianfoodtarianfood #eggplant #easymeals #healthyrecipes

This is how I love loaded sweet potatoes x JGS #easydinnerideas #healthyrecipes #sweetpotato

Creamy Lemon and Leek Gnocchi Traybake – recipe below Here’s another super speedy gnocchi traybake. This time, asparagus, leeks and bacon. It’s finished off with lemony double cream and cheddar cheese that coats it beautifully. It’s not saucy but by no means dry. Cheers x JGS Serves 2 1 tbsp olive oil + extra for greasing 1 x 500g pack gnocchi 1 leek, sliced ½ cm rounds 250g asparagus, trimmed and cut into 1inch pieces 60g smoked bacon lardons 150ml double cream The zest and juice of ½ a lemon 1 clove garlic, grated 30g cheddar, grated Salt and pepper 1. Preheat the oven to 180c fan. Rub a little oil all over the base of a 24cm x 32cm baking tray. Chuck the gnocchi, leeks, asparagus, olive oil and a good pinch of salt and pepper into the tray. Mix well. Arrange the bacon over the top and pour over 70ml of water. Pop into the oven for 25 mins to get the veg soft and a little golden. 2. Meanwhile, whisk together the double cream, lemon zest and juice, garlic, 60ml of water and a good pinch of salt and pepper. 3. Pour the cream over the gnocchi and scatter over the cheese. Return to the oven for 8-10 minutes or until everything is golden and bubbling. Grab your forks and dive on in. #bakedgnocchi #easygnocchirecipe #easydinners

Persian Style Lamb Kebabs x JGS #kebabrecipe #shishkebab #lambkebab #healthydinnerideas #healthyrecipes

Smashed boozy lasagna - a lazy version of the Italian classic. #lasagna #pasta #comfortfood #lasagnarecipes #mincedbeefrecipes

The next easy dinner that I make on rotation for me and my partner is this chorizo vodka pasta. It’s very speedy and indulgent – we save it for when one of us has had a terrible day at work or an accidental hang over. Comfort food at it’s best. You can of course leave out the vodka, swapping it for white wine or a little water to loosen the good bits of the bottom of the pan. However you make it, enjoy every bite x JGS Serves 4 400g boccole pasta 200g cooking chorizo sausages 1 tsp olive oil 3 cloves garlic, finely chopped 1 shot of vodka 4 tbsp tomato puree ½ tsp chilli flakes, plus extra for serving ½ tsp smoked paprika 150ml double cream Parmesan to serve Salt 1. Cook the pasta for 8-10 minutes or according to packet instructions until al dente. Scoop out some of the pasta water and then drain. 2. Meanwhile, remove the skins from the chorizo and pull apart the meat. 3. Heat the oil in a large non-stick frying pan over a medium heat and add the chorizo. Cook, stirring occasionally, for 5-7 minutes until crispy. Add the garlic. Mix well and cook, stirring occasionally, for 10 seconds until fragrant. Add the vodka. Mix well and reduce for 30-40 seconds or until the boozy smell has gone. 4. Reduce the heat to low and add the tomato puree, chilli, paprika and a pinch of salt. Pour in the double cream and 150ml of the pasta water. Mix well. Turn the heat up a little and bring to the boil. Add the pasta and mix well. The sauce should be clinging to the pasta. You can add a slurp more pasta water if it needs it. Check the seasoning, adding more salt to taste and serve immediately with plenty of Parm and extra chilli flakes if you like. #vodkapasta #pasta #comfortfood

Summer Roll Salad - Recipe Below – this is my Vietnamese style summer roll salad. I call it that because it’s basically all the ingredients for a summer roll in a salad. The dressing is SO good and very easy, and you can batch cook this for the week. It’s perfect meal prep as nothing goes soggy. Let me know what you guys think x JGS Serves 2 For the salad 100g rice vermicelli noodles 100g red cabbage, shredded 1 lettuce heart, shredded ½ cucumber, cut into half moons ½ red pepper, very thinly sliced A huge handful of finely chopped mint leaves 200g cooked prawns 20g roasted peanuts, crushed Siracha to serve For the dressing The juice of a lime 2 tbsp sweet chilli sauce 1 tbsp fish sauce 1 tbsp olive oil 1. Pop the glass noodles into a bowl and cover with boiling water from the kettle. Leave for 3 minutes or until tender then drain and rinse well with cold water. Drain again really well. Roughly chop and chuck into a large mixing bowl. 2. Chuck all the ingredients for the salad, apart from the peanuts into the bowl with the noodles. 3. Whisk together the ingredients for the dressing. Pour over the salad and toss together. Divide between two serving plates and garnish with the peanuts and as much siracha as you like. Grab a fork and dive in. #healthyrecipes #mealprep #healthylunchideas #easysaladrecipe

Crispy Chorizo Hummus – Recipe Below This is one of my favourite dips – you can serve it with pittas or tortilla chips for dunking. If you don’t eat pork, you can swap out the chorizo for merguez sausages, chicken sausages or even sujuk (a spiced beef sausage). Any would be lush. Enjoy x JGS Serves 4 1 tin chickpeas 150ml tahini The juice of ½ a lemon 2 cloves garlic 200g cooking chorizo 1 tsp olive oil A small handful of finely chopped parsley leaves Turkish Pepper Flakes to serve Pitta to serve Salt 1. To make the hummus, Drain the chickpeas and keep the chickpea water. Chuck the chickpeas into a blender with 100ml of the chickpea water and the tahini, lemon, garlic and a pinch of salt. Blitz until super smooth 2. Remove the skins from the chorizo and break the meat up into little pieces. 3. Heat the oil in large non-stick frying pan over a high heat. Add the chorizo and leave for 1 minute to get the heat into it and the cook, stirring occasionally, for 5-6 minutes or until really crispy. 4. To serve, swirl the hummus onto a serving dish and top with the chorizo. Spoon over the oil from the pan and add the parsley and Turkish pepper flakes. Grab your pittas and dive on in. #hummus #girldinner #easylunchideas #Recipe #foodtiktok #chorizo #chickpeas

Cajun Chicken Shawarma – Recipe Below This simple kabab is part of my new series of easy dinner recipes. If you fancy downloading the e-book to accompany the series, with all 8 recipes ahead of their release on social media, to save and print as you like, which also includes 2 exclusive recipes for only £1, click the link in my bio or head to https://johngregorysmith.myshopify.com Enjoy x JGS Serves 4 600g chicken thigh fillets 2 tbsp olive oil 1 tbsp Cajun seasoning 1 tsp garlic powder ½ tsp dried oregano The juice of 2 lemons 1 x 400g tin cannellini beans 2 cloves garlic 100g tahini 1 red onion, finely sliced 1 cos lettuce, shredded 4 soft flatbreads to serve Rose Harissa to serve Salt 1. Chuck the chicken into a mixing bowl and add the olive oil, Cajun seasoning, garlic powder, oregano, the juice of ½ a lemon and a really good pinch of salt. Mix well. 2. Pre-heat the grill to high. Arrange the chicken onto a grill rack and grill for 4-5 minutes a side or until cooked through and juicy. Slice up the chicken and season with a little salt. 3. Meanwhile, drain the cannellini beans and add them to a blender along with the juice of ½ a lemon, the garlic, tahini and a good pinch of salt. Pour in 80-100ml of the cannellini bean water and blitz until smooth. 4. Put the red onion into a bowl. Add the remaining lemon juice and a pinch of salt. Mix well and leave to mellow. Add the lettuce and toss together just before serving. 5. To serve, slather the hummus onto the flatbreads. Top with the chicken and plenty of salad. Serve with chilli sauce. #kebab #EasyRecipe #chickenrecipes #hummus