Directions

1. Sprinkle with finely chopped coriander before serving

Gravy

1. In a pan, melt 50g butter. Add the finely sliced onion. Saute until the onions have softened and beginning to brown on the edges.
2. Carefully pour the chicken stock from the roasting tin into the pan with the onions. Add 100ml water and simmer for 3-4 minutes. You can add a little more cream at this stage (optional)

Punjabi Hasselback Potatoes

1. Using 2 wooden skewers as guides, cut slits into the potatoes approximately three quarters of the way through.
2. In a bowl, add the butter, the lemon juice, crushed garlic and Punjabi Spice Blend. Mix thoroughly.
3. Place the potatoes in an oven tray and brush the spice mix onto the potatoes.
4. Place in a pre heated oven at 180°C and cook for 1 hour until golden and crispy.

Hara Seasoned Vegetables

1. Gently melt the butter in a bowl
2. Add the lemon juice and Hara Tikka spice blend and mix thoroughly.
3. Peel the carrots/parsnips and cut them into slices approximately 1cm thick
4. Place vegetables in a tray and pour the butter mix over the vegetables evenly. Give the tray a good shake to evenly distribute.
5. Place in a pre heated oven at 180°C. Cook for 1 hour, occasionally tossing the vegetables. You can drizzle the vegetable with more butter half way through cooking.
6. Serve with Hydrabadi Roast Chicken, Punjabi hasselback potatoes, Yorkshire puddings, and gravy. Enjoy this unforgettable Christmas recipe!