Tandoori Chicken

Put a large saucepan of water (amount specified in the ingredient list) on to boil. Add the vegetable stock pot. Stir to dissolve then add the quinoa. Bash the cardamon pods and add them too. Reduce the heat to medium. Cook the quinoa for 12 mins. TIP: The quinoa is cooked when the seed has split and is tender enough to eat. Drain in a sieve, remove the cardamon pods and return to the pan to keep warm.

Meanwhile, preheat your grill to its highest setting. Pop your chicken on a foil-lined baking tray. Grill for 12-15 mins. TIP: You want it to scorch a little for flavour so keep the heat high. Turn after 6-7 mins to make sure it cooks evenly. TIP: The chicken is cooked when it is no longer pink in the middle.

Zest and juice the lemon. Remove the top and bottom from the cucumber, halve lengthways, scrape out the seeds with a teaspoon and chop into 1cm chunks. Halve the red chilli, remove the seeds and finely chop. Put the cucumber in another mixing bowl with the remaining onion, half the coriander leaves, half the lemon zest, half the lemon juice and as much chilli as you dare! Season with salt, add a glug of olive oil and mix well.

When the quinoa is ready, mix in the remaining lemon zest and juice. Stir in the rest of the coriander leaves. Taste and season with salt and black pepper if necessary.