Now for some warm salady stuff

Hope you had a great Easter holiday!

This “salad” is excellent hot or cold and is a great idea to include as part of a mezze or thali as they say in India!

Or it stands perfectly well on its own but better still as part of a party table. It's convenient in that you can marinade overnight and just pop into the oven when you're ready.

Or it's a perfect dish for a Saturday night in front of your favourite tv!

Tandoori chicken tikka salad

Serves 4

700g (1lb 8oz) chicken breast, cut

into chunks

Marinade

1½ tbsps ginger and garlic paste

½ tsp salt

1½ tsps green chilli paste

2½ tbsps white vinegar

5 tbsps vegetable oil

1½ tsps turmeric

1½ tsps red chilli powder

1½ tsps cumin powder

2 tsps garam masala

160g (5½ oz) Greek yoghurt

or low fat version

For the dressing

4 tbsps extra virgin olive oil

1½ tbsps balsamic vinegar

1½ tsps brown sugar

¼ tsp coarse black pepper

¼ tsp cumin powder

pinch of salt

In a bowl mix the chicken pieces with the ginger and garlic paste, salt, green chilli paste and the white vinegar and leave to one side.

In a separate mixing bowl, whisk the oil and turmeric. Add the red chilli powder, cumin poweder and garam masala to the bowl then mix well before adding the yoghurt. Combine the mixture thoroughly.

Add the chicken pieces to the yoghurt mixture. Use your hands to ensure the chicken pieces are evenly coated in the yoghurt marinade. Leave the chicken to marinade for at least an hour. You can leave it in the marinade overnight, this way the chicken will absorb all the flavours thoroughly.

Once the chicken has been marinated, place the pieces on an oven tray. Cook in a pre-heated oven at 160fan/180c/Gas 4 for 20-25 minutes.

If you prefer a vegetarian or vegan version you can use Quorn pieces.

You'll not be disappointed!

Now for the marinade et al photos ...

The really useful cake – a photo guide!

Take it from someone who doesn't “do cake” - this is the exception.

The final bonus – it freezes – it's a win win!

Now for the extra bits ...

The really useful cake!

This is the first of a series of recipes ad ideas using oranges – I hope you like!

This is my favourite cake, tried and tested and another flourless recipe – it stands wonderfully on it's own and is equally a perfect celebration cake with extra bits!

Gateau a l'Orange

(Orange Cake)

Serves 12

2 oranges

6 large eggs

250g sugar

2 tbsp orange blossom water

1 tsp baking powder

250g ground almonds

Wash the oranges and boil them whole for 1 – 1½ hours or until they are very soft.

Beat the eggs with the sugar. Add the orange blossom water, baking powder and almonds and mix well. *Cut open the oranges, remove the pips and purée in a food processor. Mix thoroughly with the egg and almond mixture and pour into a 23cm cake tin – lined with baking parchment, preferably non-stick and with a removable base. Bake in a pre-heated oven 170fan/190c/Gas 5 for an hour. Let it cool before turning out.

Believe me when I say that I stared at this recipe for years. What put me off baking this cake was the boiling of the oranges for the time allotted, an hour and a half is too long for me watching oranges and it's so easy to become distracted - before you know it you have a burnt saucepan and the rest, as they say, is history.

To bring it up to date - instead of boiling the oranges, microwave them for 8 minutes on high.

Pierce the oranges with a paring knife – carefully and microwave for 4 minutes then turn and repeat. Make sure your fruits are in a covered vented microwave container. Continue with the recipe marked *.

A useful tip. Microwave the oranges ahead of making the cake so that they can cool, it will be much easier and safer to prep them, ready to pulverise.

This cake is so moist – enjoy!

Next up a photo guide ...