Don't be put off by the lengthy list of ingredients, it is not difficult to make.

Ingredients - serves 4

4 pork steaks
200ml plain Riverford Organic Dairy yoghurt
1 green chilli, seeded & finely chopped
2 cloves garlic, finely chopped
3cm ginger, finely grated
1 tsp fennel seed
1 heaped tsp ground cumin
1 heaped tsp ground coriander
1 heaped tsp turmeric
juice of 1 lime
salt, pepper

300g spinach, cooked, chopped
2 cloves garlic, crushed & chopped
1 onion, chopped
2 tbsp Eleanthos olive oil
1 can Essential chickpeas, drained
cayenne & lemon juice to taste

Method

1 Mix together all the tandoori paste ingredients and set aside one third of it in the fridge.

2 Apply the other two thirds off the paste to the pork steaks or chops and leave to marinate for at least half an hour in the fridge. Grill or barbecue the pork until cooked through (check with a skewer into the thickest part) and golden brown. Keep warm.

3 Sweat onion and garlic in the oil over a low heat for 5-8 minutes until softened, add chick peas and spinach (blanched and squeezed of excess liquid). Gently warm through the vegetables then season with salt, pepper, a pinch of cayenne and a squeeze of lemon juice to taste. Serve pork steak with chickpeas and a spoon of the tandoori paste and hot naan bread.