Ainsley Harriott served up a tasty chicken kebab torsh with saffron rice and pomegranate on Ainsley’s Fantastic Flavours.

The ingredients are: Pinch of saffron threads , Good pinch of granulated sugar, 150g walnut halves, 3-4 tbsp pomegranate molasses, 2 tbsp olive oil, 3 cloves of garlic, minced, 3 tbsp chopped fresh parsley, plus extra to serve, 1 tbsp chopped fresh mint, plus extra to serve, 6-8 large chicken thighs (or 4 large chicken breasts) skinless, boneless, cut into 3cm cubes, Sea salt and freshly ground black pepper.

For the rice: 225g basmati rice, well rinsed, 2 tbsp butter, pinch of saffron threads, soaked in 1 tbsp hot water and 1 tsp salt.

To serve: Sumac (optional), 2 large ripe yet firm vine tomatoes, halved and Seeds from ½ pomegranate (optional).

See recipes by Ainsley in his book titled: Ainsley’s Mediterranean Cookbook available from Amazon now.