Patak's Tikka Marinade Paste 300 g

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As soon as you’ve taken the corn out of the griddle pan, brush the cobs with the spiced butter. Scatter the coriander over the corn (plus an extra pinch of paprika, if you like the colour) and place the lime wedges around the corn so that each person can squeeze the lime juice over their corn just before eating it. Drain the mushrooms and put them in a tray lined with kitchen towel. Take another sheet of kitchen towel and gently press the mushrooms to remove excess moisture. Take care not to press them too hard or they will break. Set aside while you make the stuffing and marinade. Using a wide frying pan, heat sunflower oil over a medium flame (you want enough oil to allow the kebabs to shallow fry, so roughly a few cm worth). Bake the marinated skewers in a very hot oven for 10-12 minutes. Turn the oven up as high as it will go.

Using your hands, mash all these ingredients together to form the kebab mixture. It will feel dry intially but as you keep squeezing everything together, you will find that they come together nicely. Please note: the longer you can marinade any of the below suggestions, the further the depth of flavour. The recipe for the tikka marinade contains all my favourite spices - cumin, cayenne, paprika, cinnamon, coriander and turmeric as well as ginger and garlic. That said, I teach this same recipe in my cooking classes where a long marination time just isn’t possible. If you don’t, they will almost certainly burn in the oven or on the barbecue. How to get a tandoori flavour without a tandoor or barbecue

Homemade tikka masala curry paste is a fabulous mixture of spices, garlic, ginger, chilli and tomatoes. Once you make it, you have the perfect base marinade and sauce flavour ready for any masala you want to make. In a small pan, mix together the melted butter and garlic. Cook for 2 minutes and them remove from the heat. Using up the leftovers is something I love. In fact, as you can see from my Cook Once Eat Twice recipe collection, I love recipes that make enough for two or more meals. Bring a large pan of water to the boil, then add salt and turmeric. Place the mushrooms in the pan and bring the the boil. Cover and simmer for 5 minutes.

Soak them skewers! Yes... please make sure you allow your wooden skewers to soak for around 15min, this stops them from burning. For the biggest flavours, use whole spices where possible. Grind them yourself and smell the difference between this and the pre-ground spices in your cupboard.Be sure to keep it covered in the fridge. Special equipment for this vegetarian stuffed mushroom recipe