EVERY BREATH MATTERS

Beetroot chop and green chilli mustard dip

Tandoori chicken

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Kashmiri lamb chops, chutney

Mustard malai broccoli, makhani

Mushroom biryani

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Bread and butter pudding, Old Monk rum custard

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Every Breath MattersBy GunpowderA limited edition menu of Gunpowder’s iconic dishes with all proceeds supporting the Lung Care Foundation through India’s COVID-19 oxygen crisis.

Give the instructions a read through to familiarise yourself with the process before you start.

Preheat the oven to 240°C/220°C fan.

1. Place the tandoori chicken on a roasting tray and cook for 10-12 minutes on each side until you find a nice charred crust on top, brush with some melted butter throughout cooking if available.

2. When you turn the chicken, add the beetroot chops to the roasting tray and cook for a further 10-12 minutes.

3. Just before you sit down to eat your starters, remove the plastic film from the biryani container, place the tray in the middle shelf of the oven and bake for 30-35 minutes until the pastry is crisp and golden. Ensure that the pastry is cooked completely, and the biryanis are piping hot inside. Make sure you eat the delicious pastry topping.

In the Box

Tandoori chicken

Beetroot chop

Mushroom biryani

Green chilli mustard dip

Kashmiri lamb chops

Mustard Malai broccoli

Makhani sauce

Mint & coriander chutney

Bread & butter pudding

Cardamom custard

Rum poached brown sultanas

65 minutes

Serves 2

4. Serve the beetroot chops and chicken on their own serving plates with the chilli and mustard dip on the side.

5. When the biryani has 14 minutes left, take a frying pan and place on high heat. Once the pan is very hot sear the lamb chops for about 30 seconds on each side.

6. Place the lamb chops on a roasting tray and place in the oven for 12-14 minutes for medium or 20-22 minutes for well done.

7. When the biryani has 7 minutes left, add the broccoli to the roasting tray and reheat.

8. Pour the makhani sauce into a small saucepan on a low-medium heat and reheat for 5-7 minutes.

9. When ready, serve all the dishes in the middle of the table alongside the mint and coriander chutney .

Dessert

Preheat the oven to 220°C/200°C fan.

1. Place the bread and butter puddings on a baking tray lined with baking paper and reheat for 7 minutes.

2. When ready, pour the rum custard on top and garnish with the sultanas .

That’s it, sit down and tuck in! Don’t forget to share your creation with @thedishpatch @gunpowder_london

Ingredients Beetroot chop: beetroot, potato, ginger, green chilli, cumin seeds, vegetable oil, plain flour (gluten), bread crumb (gluten), turmeric, coriander powder, corianderGreen chilli mustard dip: vegetable oil, mustard, green chilli, ginger, turmeric, saltTandoori chicken: chicken thigh tulips, ginger, garlic, green chilli, fresh coriander, garam masala, greek yogurt (dairy), mustard oil, cumin powder, black pepper powderKashmiri lamb chops: lamb cutlet, yogurt (dairy), lemon dressing, green chilli, ginger, garlic, mustard oil, fresh coriander, chilli oil, smoked chilli powder, dry fenugreek leaves, coriander powder, cumin powder, garam masala, papaya paste, black pepperMint & coriander chutney: fresh mint, coriander, garlic, yoghurt (dairy), lime dressing, tomato, dry mango powder, roasted cuminMustard Malai broccoli: whole grain mustard, full fat soft cheese (dairy), yogurt (dairy), garlic, ginger, green chilli, dry mango powder, fresh coriander shoots, turmeric powder, roasted chickpea flourMakhani sauce: plum tomatoes, ginger, garlic, green chilli, kashmiri chilli powder, vegetable oil, green cardamom, cloves, cinnamon stick, bay leaf, dry fenugreek, double cream (dairy), butter (dairy)Mushroom biryani: button mushroom, onion, tomato, deggi mirch, turmeric, coriander powder, garam masala, jeera powder, yogurt (dairy), ginger, green chilli, fresh coriander, fresh mint, rose water, cinnamon stick, green cardamom, fennel seeds, cloves, baby mint and coriander, rice, whole spices, saffron, wheat flour (gluten), rapeseed oil, margarine, eggBread & butter pudding: brioche (gluten, dairy), unsalted butter (dairy), milk (dairy), double cream (dairy), pasturised eggs, vanilla pods, brown raisins (traces of nuts)Cardamom custard: milk (dairy), double cream (dairy), eggs, vanilla pod, Old Monk rum, cardamomRum poached crown sultanas: sugar, salt, Old Monk rum

Allergens - Gluten, mustard, dairy, egg, nutsMay contain traces of nuts.

Storage - Transfer all components to fridge as soon as received. Ensure all chilled items are cold on arrival, do not eat if warm.

Consume before - 31st May 2021

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