Tandoori grill feast: malai chicken, halloumi tikka and spiced lamb

To make the malai murg tikka, add the cashews (30 g), ground almonds (30 g), ginger (1 tbsp), garlic (1 tbsp), yogurt (100 g), double cream (100 ml), cheddar (40 g), lime juice (1/2), 1 tsp of salt and 1 tbsp of neutral oil to a high-powered blender and blitz until smooth.

Place the diced chicken (570 g) into a large mixing bowl and pour over the paste. Cover with cling film and leave to marinate for at least 30 minutes.

To make the coriander chutney, add the coriander (25 g), mint (25 g), green chilli (1), ginger (1 tbsp), lime juice (1), sugar (2 tsp) and ½ tsp of salt to a food processor or blender. Add a generous splash of water and blend to a bright green chutney. Leave to one side.

For the kachumber, combine the tomato (1), red onion (1), cucumber (1/2), lime juice (1/2) and coriander (10 g) in a bowl. Season with salt and pepper, then leave to one side.

For the spicy onions, add the red onions (3), lime zest and juice (1), ketchup (50 g), mango chutney (50 g) and chilli powder (1 tsp) to a bowl and mix well. Season with ½ tsp of salt and leave to one side.

To make the halloumi tikka, clean the blender and blitz the coriander leaves (50 g), mint leaves (50 g), green chillies (2), ginger (1 tbsp), garlic (1 tbsp), yogurt (1 tbsp), cumin seeds (2 tsp), garam masala (1 tsp) and the lime juice (1/2) into a fine paste. You may add a little water if you feel the mixture is too thick. Season with salt and pepper. Add the paste to a bowl with the halloumi (250 g), gram flour (2 tbsp) and 1 tbsp of vegetable oil and mix well.

Turn your grill to high. Pop the halloumi mix onto a foil-lined baking tray and grill for 10-12 minutes.

Meanwhile, thread the chicken onto 4 large skewers and grill for 6-8 minutes, until cooked through.

To make the lamb vhura, place the lamb mince (400 g), coriander (50 g), ginger (2 tbsp), garlic (2 tbsp), green chillies (2), red onion (1), garam masala (1 tbsp) and ground cumin (1 tsp) in a large bowl. Mix together well with clean hands. Divide the mixture into 12 golf ball-sized meatballs. Wet your hands, then mould each ball into small burgers, about 2cm thick.

Heat a large non-stick frying pan over a medium-high heat. Add a glug of oil and carefully put all the patties into the pan. Turn down the heat to medium and cook for 3 minutes on each side until cooked through. Remove from the pan and leave to rest for a minute on kitchen paper.

Serve everything on a large plate and dig in.