Chicken: Getting the chicken to an even thickness helps it cook at the same rate throughout. If one side is much thicker, gently bash it flatter before seasoning.

Peri sauce: Use your favourite peri marinade or sauce and adjust the heat level to suit your preference. I tend to stick to Medium.

Pittas: I find the air fryer easiest if there’s enough space, but warming them according to the packet instructions works just as well.

Garlic mayo: This can be made ahead and kept covered in the fridge for up to 3 days.

Chutney: Caramelised red onion chutney works really well with the salty halloumi, but a sweet chilli jam or onion relish would also work