• Preheat oven to 240°C/220°C fan-forced. Cut potato into wedges. • Place wedges on a lined oven tray. Drizzle with olive oil, sprinkle with brown mustard seeds, season with salt and toss to coat. • Spread out evenly, then bake until tender, 20-25 minutes. Little cooks: Kids can help toss the wedges.

• Thinly slice radish and cucumber. • In a medium bowl, combine masala paste, the honey, plain flour and a pinch of salt. Add chicken breast strips and toss to coat. • In a shallow bowl, add panko breadcrumbs and Mumbai spice blend. • Coat chicken in the seasoned panko, in batches, pressing to coat. Transfer to a plate.

• When the wedges have 10 minutes remaining, heat a large frying pan over medium-high heat with enough olive oil to cover the base. • Cook crumbed chicken until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). Season to taste. Transfer to a paper towel-lined plate.

• In a second medium bowl, combine radish, cucumber, mixed salad leaves and a drizzle of vinegar and olive oil. Season to taste. • Divide crumbed tandoori chicken, wedges and cucumber salad between plates. • Serve with garlic aioli. Enjoy! Little cooks: Help combine the ingredients for the salad!