Preheat your oven to 200°C/Fan 180°C/Gas 6. Pop the skewers in a bowl of water and set aside to soak – this will stop them catching in the pan later.

Separate the carrots from their tops. Give the tops a quick rinse and set them aside for later in the recipe. Scrub the carrots (no need to peel) and slice them into long batons. Slice the tomatoes into 8 wedges each. Peel the onions and cut them into thin wedges. Scatter all of the chopped veg into a large roasting tin and toss with 1 tbsp oil and a good pinch of salt and pepper. Slide the veg into the oven and roast for 25 mins, till tender.

While the veg cook, tip the bulgar wheat into a heatproof bowl and pour in 150ml boiling water. Pop a plate on the bowl and set aside to soak for 10-15 mins. The bulgar will soak up the water and become tender and fluffy.

Spoon the yogurt into a bowl. Add a pinch of saffron powder. Grate in the lemon zest and squeeze in half of the juice. Peel the garlic clove and finely grate it into the yogurt. Season and stir to mix.

Thread the diced chicken leg onto the skewers. Pour 1 tbsp oil into a large frying pan or griddle and warm to a medium-high heat. Scatter a good pinch of salt and pepper over the skewers and lay them in the hot pan. Fry for 12-15 mins, turning every 3-4 mins, till the chicken is golden on all sides. Cut through the largest chunk of chicken to check that it is cooked all the way through.

While the chicken is cooking, fluff up the soaked bulgar wheat with a fork. Finely chop a handful of the carrot tops and all the dill and add to the bulgar wheat. Squeeze in the remaining lemon juice and stir together.

Divide the bulgar wheat between 2 warm plates and top with the roasted veg. Crumble over half the pack of feta. Serve with the chicken skewers and dollops of saffron yogurt.