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Spoon the traybake onto two plates, pour over the tamarind dressing, scatter with the coriander and serve immediately.

Spoon over a tablespoon of chickpea curry and drizzle over 1 tablespoon of the seasoned yoghurt. Top this with 1 tablespoon of the tamarind and a spoon of the Bombay mix. Garnish with the ...

Transfer the mixture to a saucepan and stir in the tamarind, sugar, cloves, star anise and another 500 ml (2 cups) water. Bring to the boil over medium heat, stirring with a wooden spoon to help ...