EASTER BANK HOLIDAY DAY INSTRUCTIONS

CHAAT INSTRUCTIONS

SAMOSA CHAAT

Samosa chaat is a vibrant, layered street‑food dish that brings together contrasting textures and flavours in one bowl.

Samosa – 10-12 mins at 180 Preheat your oven

Chickpea curry/chole – heated in pan until piping hot

Chicken Pakora – 12 to 15 minutes in the same oven

In the bowl, layer the chickpea curry as a bed at the bottom of your bowl. Chop samosas up to 4-6 pieces each and lay on top of the chickpea curry – don’t feel like you have to use them all, some can sit on the side too.

Generously drizzle the yogurt over the top of chickpea curry. Then drizzle the tamarind chutney on top too in pockets and then same with the mint green chutney before finally the spicy chilli sauce on top too.

Finally, add the toppings of mixed onion and coriander liberally over the top and the sev/boondi all over the top!

MAIN COURSE – LEG OF LAMB

Remove your leg of lamb from the fridge in the morning until it gets to room temperature

Preheat your oven to 160°

Place your leg of lamb in the oven 1 hour and 10 minutes for a core temperature 56° – use a probe and cook longer for your taste.

We’ve given some extra marinade to pour over the top 20 minutes before removing from the oven perfect timing when adding the roasted vegetables to the oven

SPICED ROASTED VEGETABLES

20 minutes in the oven

YORKSHIRE NAAN PUDDING

Reheat for 4 minutes in the oven

KEEMA PEA RICE

Rice reheat in microwave and place on side