IT'S WINNERTIME

SOCIAL MEDIA SENSATION SARAH ROSSI, AKA TAMING TWINS, SHARES FUSS-FREE FAMILY FOOD THAT PROMISES TO DELIVER BIG FLAVOUR WHEN YOU'RE SHORT ON TIME

- VICTORIA GRAY

Chicken tikka-style naan burgers

SERVES FOUR

INGREDIENTS

• 4 skinless, boneless chicken breasts (about 600g in total)
• 2 tsp sunflower oil
• 6 tsp tikka seasoning
• ½ tsp sea salt
• 4 mini naan breads

For the dressing

• 1/2 cucumber, cut into small cubes
• 100g natural yoghurt
• 2 tsp mint sauce (the vinegar type, not jelly)

To serve

• 80g mango chutney 
• 1 head of lettuce (like romaine), shredded 
• 1 red onion, peeled and cut into rings

1. Preheat the oven to 220°C/200°C fan/ gas mark 7.

2. Take one of the chicken breasts and place it between 2 sheets of baking paper, then bash it with the end of a rolling pin or the base of the saucepan to flatten the thickest part, so the breast is left an even thickness. Repeat with the other three chicken breasts.

3. Put the chicken breasts in a dish. Mix the oil, tikka seasoning and salt, then add to the chicken and turn until coated in the spice oil. Place the chicken on a baking tray lined with baking paper.

4. Bake the chicken for 18-20 minutes, or until cooked through (this will vary depending on the thickness and size of the chicken breasts - a meat thermometer is useful here, if you have one).

5. Place the naan breads in the oven 5 minutes before the end of the chicken cooking time to warm through.

6. Meanwhile, mix all the ingredients for the dressing together in a small bowl.

7. To serve, split the warm naan breads along one edge to create a pocket.