Indian-Spiced Chicken & Chickpea Pancakes

• In a medium heatproof bowl, combine onion, the white wine vinegar and a good pinch of sugar and salt. Microwave onion for 30 second bursts, until softened. • Add cucumber and a pinch of chilli flakes (if using), tossing to coat. Set aside.

• To a food processor, add chickpeas, the plain flour, water, egg, salt and the reserved Mumbai spice blend. • Blitz until smooth.

TIP: If you don't have a food processor, use a blender or stick blender instead.

• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. • Pour 1/2 cup of pancake batter into the pan, swirling slightly with the back of a spoon to spread into 15cm in diameter, 1cm thick pancakes. • Cook in batches, until golden, 2 minutes each side. • Transfer to a paper-towel lined plate and cover to keep warm (you should get 3-4 pancakes per person).

TIP: Add more olive oil between batches!

• Meanwhile, in a medium frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken strips until browned and cooked through, 3-4 minutes each side.

TIP: Chicken is cooked through when it is no longer pink inside.