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RAPID RECIPE RESPONSE GRIDDLEDPOMEGRANATECHICKEN t the airbases, meals have to be made quickly, in case the aircrew are called out Aon a lifesaving air ambulance mission. As each airbase works a 12-hour shift, they tend to eat breakfast, lunch and dinner as a team, so we are lucky there are a number of fantastic chefs amongst them. Critical care paramedic, Ian Lock, talks us through his recipe for griddled pomegranate chicken with pittas.

INGREDIENTS SALADSHIRAZI: I Cucumber I Tomato I Red onion I Radish I Lemon juice I Chilli I Coriander

POMEGRANATE CHICKEN: I Chicken thighs – skinless/boneless I Pomegranate molasses I Zaatar spice mix I Oil I Coriander and pomegranate seeds to dress

CHILLIPICKLE: I Red chilli I Red onion I Sugar I Red wine vinegar I Bay leaf

ADDITIONAL: I Flatbreads I Houmous

METHOD 1. Chilli Pickle Choose the strength and number of chilli to suit your taste, slice and place in a bowl, finely slice the red onion and add to the chilli. Add a spoonful of sugar, a crushed bay leaf and then cover in red wine vinegar. Mix and set aside.

2. Salad Shirazi Peel and deseed the cucumber, finely dice and add to a bowl. Slice the tomato and red onion the same size as the cucumber and add to the bowl. Add chilli to suit. Season well with salt and pepper, then add coriander, oil and lemon juice. Mix thoroughly and set aside to let the flavours infuse.

3. Pomegranate Chicken Put a griddle pan (or a frying pan is fine!) on high heat. Put the chicken thighs onto a piece of greaseproof paper, cover and then using a rolling pin or heavy pan, bash the chicken until it is approximately 1cm thick. This tenderises the meat but also ensures a quicker cooking time. Oil the chicken and lightly season, and add some of the pomegranate molasses. Add to the pan and cook for 2-3 mins each side. Place cooked chicken on a large serving plate. Cover with more pomegranate molasses, sprinkle with the Zaatar and then pomegranate seeds.

To finish, place the chicken, salad and chilli pickle in the middle of the table and let everyone dig in! I serve mine with warmed flatbreads and houmous.

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