Tandoori Chicken Tenders

• Meanwhile, pick curry leaves and roughly chop. • In a heatproof bowl, add curry leaves and the butter and microwave in 10 second bursts, until melted. • When the potatoes are done, pour curry leaf butter over potatoes, tossing to coat.

• When potatoes have 10 minutes remaining, thinly slice cucumber into rounds. • In a large bowl, combine chicken tenderloins, tandoori paste and a pinch of salt.

Little cooks: Take charge by tossing the chicken in the paste!

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken tenderloins until browned and cooked through, 3-4 minutes each side. • Remove pan from heat and add the honey, turning to coat. Season to taste.

TIP: Chicken is cooked through when it is no longer pink inside.

• Just before serving, in a second large bowl, combine mixed salad leaves, cucumber and a drizzle of the vinegar and olive oil. Season.

Little cooks: Take the lead by tossing the salad!