Tandoori Lamb Chop

Remove the top and bottom from the carrot and baby parsnip (no need to peel). Cut lengthways into 1cm wide strips then chop into 1cm chunks. Peel and grate the garlic (or use a garlic press). Pick the coriander leaves from their stalks and roughly chop. Finely chop the stalks (keep them separate). Drain and rinse the lentils in a sieve.

Heat a splash of oil in a large saucepan over medium heat. Add the carrot and parsnip. Cook, stirring frequently until slightly soft, 5 mins. Add the garlic, coriander stalks and ground turmeric. Cook for 1 minute. Pour in the water (amount specified in the ingredient list) and add the chicken stock pot. Stir to dissolve the stock pot, bring to the boil, pop the lid on and lower the heat. Cook until soft, 15 mins.

Preheat your grill to high. Pop the lamb on a foil-lined baking tray and grill until the lamb is brown on the outside but pink in the middle, 6-7 mins on each side. TIP: Allow the marinade to scorch - this is your tandoori flavour! If you like your lamb well done, cook for 3 mins more on each side. Once cooked, remove from the grill and allow the lamb to rest for a couple of mins. This will make it more juicy when you tuck in!

While the lamb and veggies cook, heat a frying pan over medium heat (no oil!). Toast the flaked almonds with the nigella seeds until golden, 3-4 mins. Toss and turn them frequently to make sure they don't burn. Once toasted, transfer to a small bowl. When the veggies have been cooking for 15 mins and are soft, stir in the lentils and cook until piping hot, 2 mins. Remove from the heat.