Tandoori Chicken Drumsticks

Place the drumsticks mixture in a large baking dish lined with baking paper and bake for 20 minutes. Remove from the oven, turn the drumsticks and spoon over any juices in the baking dish. Bake until the chicken is cooked through, 25-30 minutes. TIP: The spice blend will char slightly, this adds flavour to the dish!

While the chicken is baking, roughly chop the baby spinach leaves. Place a medium saucepan over a medium-high heat with a drizzle of olive oil. Add the baby spinach and cook, stirring, until wilted, 1 minute. Transfer to a small bowl. TIP: Frying the spinach gives better flavour and texture to the spinach rice!

Finely chop the garlic (or use a garlic press). Return the saucepan to a medium heat with the butter and a dash of olive oil. Add the garlic and cook until golden and fragrant, 1-2 minutes. Add the basmati rice, water and salt (for the rice) to the pan and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered until the rice is tender and the water has absorbed, 10 minutes. Stir the spinach through the rice. TIP: Leave the spinach out of the kids portions if they're not fans!

While the rice is cooking, roughly chop the cucumber and tomato. Transfer to a medium bowl and add the vinegar and a generous pinch of salt and pepper. Toss to combine. TIP: Leave some salad without dressing for the kids if they prefer!