This is great for lunch or a lighter dinner. Mia struggles with the ‘pocket’ so I just give her a deconstructed version with pitta soldiers instead which works well

Simply marinate some diced chicken in yoghurt and chicken tikka paste – I use pataks – and leave for as long as you can.

When you’re ready, grill the marinated chicken and serve in a toasted pitta pocket with spinach, cucumber and yoghurt along with a side salad