Chicken

1. Add 1 tsp salt, 1 tsp black pepper, 1 Tbsp crushed garlic, 1 tsp jeera powder, 1 tsp Moroccan spice, 1 tsp Portuguese spice, 1 tsp crushed chili flakes, 1 Tbsp chili oil, the zest and juice of 1/2 lemon, 1/4 cup mayonnaise, 1/4 cup Mrs Balls chutney and 1 Tbsp Worcestershire sauce to a bowl and whisk until combined.
2. Set aside about 1/3 of the marinade in a clean bowl before adding the chicken. This will be used for brushing later.
3. Add the 8 chicken drumsticks to the remaining marinade and rub it all over the chicken. Cover and refrigerate for 30 minutes.
4. Take the chicken out of the fridge and let it sit for about 15 minutes while the oven heats.
5. Preheat the oven to 350⁰F (180⁰C).
6. Place the 8 marinated chicken drumsticks in an ovenproof dish. Bake for 35 minutes.
7. Turn the drumsticks and brush generously with the reserved 1/3 cup marinade.
8. Return to the oven for another 20 to 30 minutes, or until the chicken is deeply browned and cooked through.

Cheesy Potato Bites

1. Preheat the oven to 350⁰F (180⁰C) if it isn’t already on.
2. Grate the 3 potatoes, then squeeze them really well in a clean tea towel or between your hands to remove as much liquid as possible. This is important because wet potatoes will make soft, soggy bites instead of nicely set ones.
3. Add the drained 3 grated potatoes, 3 eggs, 1/2 cup grated cheddar cheese, 1/4 cup finely chopped onion, 1/4 tsp garlic powder, 1/4 tsp chili flakes, a pinch of mustard powder, 1/4 tsp Aroma mix, salt and black pepper to a bowl.
4. Mix everything until evenly combined.
5. Grease a muffin tray well. Spoon the potato mixture evenly into the muffin cups and gently press it down so the bites hold together.
6. Bake the cheesy potato bites at 350⁰F (180⁰C) for about 25 minutes, or until golden around the edges and set in the middle.

Zucchini in Tomato Gravy

1. Heat 3 Tbsp olive oil in a large frying pan over medium heat.
2. Add the 1 chopped onion and a small pinch of the salt. Cook until the onion is tender.
3. Add the 4 crushed garlic cloves and cook for about 30 seconds, just until fragrant.
4. Add the 3 grated tomatoes, 2 Tbsp tomato paste, 1 tsp chicken stock powder, 1 tsp sugar, 1 tsp jeera powder, 1 tsp Kashmiri chili powder, 1 tsp dried thyme, the remaining salt and black pepper.
5. Stir well and let the tomato gravy simmer gently for 10 minutes so it thickens and the flavours come together.
6. Add the 5 sliced medium zucchini and stir gently to coat them in the sauce.
7. Continue cooking over low heat until the zucchini is tender but not falling apart, about 8 to 12 minutes. Give it a gentle stir now and then.
8. Serve the spicy chicken drumsticks with the cheesy potato bites and zucchini in tomato gravy while everything is hot.