Quick chicken shawarma sandwich

Combine the salt, cumin, garlic powder, baharat, onion powder, chilli flakes, coriander, cinnamon, paprika, black pepper, ginger, cloves, turmeric, nutmeg, cardamom and ground bay leaves in a large bowl and store the mix in an airtight container. Missing a few does no harm.

Slice each chicken breast into two or three fillets about three quarters of a centimetre thick, pounding the thicker parts lightly with a mallet so they cook evenly.

Mix the lemon juice, olive oil and shawarma spice into a wet rub and work it into the chicken by hand until every part is coated. It can be cooked straight away.

Heat vegetable oil in a pan or griddle over medium high and cook the fillets in batches without crowding, about three to four minutes a side, to 75C and a little browning.

Cut the salty cucumber pickles and the pink turnips into spears and chop the lettuce into fine strands.

Stir the finely grated garlic into the mayo, taste for garlic, then add the lemon juice and salt and mix until well combined.

Cut the cooked fillets into strips just over a centimetre thick.

Toast the wheat tortillas on a wire rack over the stove, rotating often, until they puff up and brown on both sides.

Spread garlic mayo down the middle of the bread, lay on the chicken, more mayo, then the cucumber and turnip pickles and as much lettuce as you want, and wrap tightly.