Bolton Bake Off star Mak's chicken tikka naan

Oh my goodness. Peter Kay tickets went on sale the other day and the demand broke the internet.

Headlines of disgruntled fans stamping their feet unable to get tickets went viral.

If it is one thing we Brits like is a good laugh and ‘Our Peter’ is gold standard. A Boltonian who has a become a legend. No one even comes close.

This town has set the standard in light entertainment. I couldn’t get a ticket, alas. Always here if someone wants to treat me!

Despite all this money being spent on gigs let it not be forgotten there is a huge section of the population who are struggling to meet day to day living expenses.

For that reason Bolton Council and its partners held a cost of living event last week. The stall holders advised people on money matters and where to seek further help.

I had my collar felt and was asked to put on a little show of making wholesome food that doesn’t cost a lot of money. My motto is that you must always eat well.

Food cooked at home is always far better than eating out and saves on the pennies as well.

This is the meal I cooked last weekend. Several people came over to see me afterwards if I had the recipe. Read this weekend’s Bolton News, I said.

Mak in action

Chicken Tikka Naan

Prep time, 20 minutes (plus proving and marinade 1 ½ hours). Cook time. 15 minutes. Serves 4.

Special equipment. Small wooden or metal skewers.

For the Naan:

1 x 7g sachet dried yeast

1 teaspoon sugar

120ml hand hot warm water

300g strong white flour

½ teaspoon salt

½ teaspoon baking powder

25g butter, melted, plus extra for brushing

125 ml natural yoghurt, full fat

1 tablespoon mixed nigella and sesame seeds

For the chicken tikka:

250g diced chicken breast (about 3cm across)

2 tablespoons harissa paste

½ teaspoon cumin powder

½ teaspoon turmeric

2 tablespoons olive/vegetable oil, plus extra for shallow fry

Salt and pepper

During the cooking process

Mak in action

Method

1. Stir the yeast and sugar into the water and let it activate. About 10 minutes.

2. In a large bowl mix the flour, salt, baking powder and seeds. Create a well in the middle and then add the yeast mixture, melted butter and yoghurt.

3. Knead the dough on a work surface for about 10 minutes until smooth and springy. Transfer back to the bowl, cover with cling film and leave to prove for about 1 to 1 ½ hours, until double in size. Marinate the chicken whilst the dough is proving.

4. Mix all the marinade ingredients thoroughly with the chicken in a bowl, cover and leave in fridge for at least 1 hour.

5. Once the dough has doubled in size knead again to knock the air out. Split the dough into 6 and shape into a ball. Leave on a floured tray or plate and cover.

6. Heat two frying pans. One for the naan and one with about a tablespoon of oil for the chicken. On a medium to high heat.

7. Thread about 4 pieces of the chicken on the skewers. Fry four or five lengths in the frying pan with oil, turning every so often until they are well cooked and charred

8. Roll the dough to about 15cm in diameter and dry fry on the other frying pan, about 2 minutes on each side. It should be cooked and charred. Brush with butter on one side. Pile up in a clean tea towel and cover to keep warm.

9. Serve warm with salad and a sauce of your choice.

Top tips. The chicken can be prepared well in advance and frozen. Take out of freezer on the day you intend to make them, defrosting fully. Do not freeze again once defrosted.

During the cooking process

Mak's chicken tikka naan meal (Image: Mak Patel)

For further advice on cost of living visit bolton.gov.uk/costofliving.