Add nigella seeds and yeast to make a naan dough and stick it in the fridge overnight.

Cut the dough and ball it up, then let it rise.

Press and stretch out each dough ball before cooking.

Use a rolling pin to roll the dough to a nice even thickness all over, so it forms one big air bubble in the middle when cooked.

Cook the dough in a pan or on a pizza stone in a max heat oven, or in a pizza oven, until puffed up.

Brush the cooked naan with garlic butter.

Blitz up lime and spice, seasoned and sweetened, into a tandoori paste.

Lay the tandoori paste onto cut off chicken thighs to marinate overnight.

Stick the chicken thighs into the air fryer basket to air fry until nice, charred and crispy skinned.

Make a mint sauce and taste test it.

Slice up all the fresh crunchy bits.

Load the sliced fresh bits atop the different chutneys onto the pitta naan.

Fill the pitta with salad and tandoori chicken.

Fold and roll and wrap the pitta round.

Blend the protein powder, ice, yogurt, milk and sliced mango together to make the mango lassi protein shake.

Carefully slice the wrapped pitta right open.