• 4 medium potatoes
• 1 tsp oil
• 1 large onion
• 2 cloves garlic
• ¼ tsp ground chilli
• 1 heaped teaspoon each of the following spices
• Ground coriander
• Garam Masala
• Tumeric
• Cumin
• A pinch of sugar
• ½ tsp salt
• 1 cup of frozen mixed vegetables
• 1 sheets of filo pastry
• Cooking oil spray

Preheat the oven to 190C. Scrub and dice the potatoes and place them in a pot of cold water and bring to the boil. Cook until tender and then drain.

While the potatoes are cooking, heat the oil in a large pan add in the spices and cook until fragrant and then add the diced onion and crushed garlic. Cook until soft and then add in the mixed vegetables, sugar and salt. Season to taste.

Place a sheet of filo pastry on a clean dry bench and lightly brush or spray with oil and then fold into thirds lengthways.

Shape a heaped spoonful of the filling into a ball and place in the corner of your filo strip and then fold into a triangle parcel. This recipe will make about 16 parcels. Place on a greased oven tray, spray with oil and bake for 10-15 minutes. Serve with chutney and salad

• 8 fresh chicken drum sticks
• 4 tbsp natural yoghurt
• 2 tbsp lemon juice
• 4 tbsp tandoori paste

Cut slits in the chicken drumsticks with a sharp knife. Mix all the other ingredients together and spread the paste over the drumsticks. Marinate in the fridge overnight.

Preheat the oven to 220C and bake the drumsticks on a rack in a roasting dish until they are golden and cooked through (about 25-30 minutes). Can also be cooked on the barbeque.