by Gunpowder

COOKING TIME: 35 MINUTES

SERVES 2

COOKING INSTRUCTIONS Remove the tandoori chicken and/or Kashmiri lamb chops from the fridge and bring up to room temperature.

Preheat the oven to 200°C/180°C fan.

CHICKEN

1. Place the chicken on a baking tray and pop it in the oven for 15–20 minutes, turning halfway through.

2. When the time is up, switch the oven to medium-high grill mode and grill the chicken for 3–5 minutes, until slightly charred and crisp.

3. Serve the green chilli and mint chutney alongside the chicken.

LAMB

1. Place a frying pan over a high heat. Using a pair of tongs or a fork to hold the lamb in place, render the fat for 1 minute. Sear the other sides of the chop for 30 seconds each.

2. Place the lamb chops on a baking tray and place into the oven for 10–12 minutes (for a medium roast) or 20–22 minutes (for well done).

3. Serve the mint and coriander chutney alongside the lamb chops.

SIDES

1. Place the mustard malai broccoli (1) and the tandoori aloo (2) onto a baking tray, keeping them separate from one another. Place in the oven for 25–30 minutes.

2. After 5–10 minutes, place the hara kebab (3) on a separate smaller baking tray and pop it in the oven for 20 minutes, turning halfway through.

3. When the oven dishes have 5 minutes left, tip the makhani sauce (4) into a saucepan and warm over a medium heat for 5–7 minutes, until it starts to boil.

4. When everything is ready, remove the baking trays from the oven and plate up: transfer the broccoli to a serving dish and drizzle with the makhani sauce; place the tandoori aloo in another serving dish and serve the chilli and fennel chutney (5) alongside the hara kebab as a dipping sauce.

5. Serve the side dishes alongside the chicken and/or lamb in the middle of the table.

DESSERT

1. When you’re ready for dessert, place the bread and butter pudding (6) into the oven for 7 minutes.

2. Divide between two plates, drizzle over the rum custard (7) and top with the rum-poached brown sultanas (8). If you prefer your custard warm, simply warm in a saucepan over a low heat for 3–4 minutes, stirring occasionally.

IN THE BOX

Tandoori chicken

Green chilli & mint chutney

Kashmiri lamb chops

Mint & coriander chutney

(1) Mustard malai broccoli

(2) Tandoori aloo

(3) Hara kebab

(4) Makhani sauce

(5) Chilli and fennel chutney

(6) Bread and butter pudding

(7) Rum custard

(8) Rum-poached brown sultanas

CLASSIC GUNPOWDER PARTYby Gunpowder

“Thi s menu celebrates our greatest hits at Gunpowder – our Kashmiri lamb chops, tandoori

chicken and mustard malai broccoli.”– Harneet Baweja

INGREDIENTSTandoori chicken: chicken thigh tulips, ginger, garlic, green chilli, fresh coriander, garam masala, yoghurt (milk), mustard oil, cumin powder, black pepper powder. Kashmiri lamb chops: lamb cutlets, yoghurt (milk), lemon dressing (sulphites), green chilli, ginger, garlic, mustard oil, fresh coriander, chilli oil, smoked chilli powder, dried fenugreek leaves, coriander powder, cumin powder, garam masala, papaya paste, black pepper. Green chilli and mint chutney: yoghurt (milk), fresh green chilli, modified maize starch, mint, salt, white wine vinegar (sulphites), sugar. Mint and coriander chutney: fresh mint, fresh coriander, garlic, yoghurt (milk), lime dressing, tomato, dried mango powder, roasted cumin. Hara kebab: baby spinach, carrots, coriander, green peas, kale, potato, panko breadcrumbs (wheat flour). Chilli and fennel chutney: hot red chillies, sugar, fennel, water, acetic acid, acetylated distarch adipate. Mustard malai broccoli: broccoli, wholegrain mustard, full-fat soft cheese (milk), yoghurt (milk), garlic, ginger, green chilli, dried mango powder, fresh coriander shoots, turmeric powder, roasted chickpea flour. Tandoori aloo: new potatoes, yoghurt (milk), ginger, garlic, dried fenugreek, chilli oil, mustard oil, coriander powder, cumin powder, garam masala, dried mango powder. Makhani sauce: plum tomatoes, ginger, garlic, green chilli, kashmiri chilli powder, vegetable oil, green cardamom, cloves, cinnamon stick, bay leaf, dried fenugreek, double cream (milk), butter (milk). Bread and butter pudding: brioche (eggs, milk, wheat flour), unsalted butter (milk), milk, double cream (milk), pasteurised eggs, vanilla pods, brown raisins. Rum custard: milk, double cream (milk), eggs, vanilla pod, Old Monk rum (alcohol). Rum-poached brown sultanas: sugar, salt, sultanas, Old Monk rum (alcohol).

ALLERGENSFor allergens, including Cereals containing Gluten, see ingredients in bold.Made in a kitchen that handles all 14 allergens, including nuts.

STORAGETransfer all components to the fridge as soon as received. Ensure all chilled items are cold on arrival; do not eat if warm.

CONSUME BEFOREThe Monday after delivery. See date on the sticker inside the box’s lid.

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