Cutlery Free Cauliflower, Paneer and Pea Tikka Masala

Method

Step one

Heat the oven to 200°C, 400°F, gas mark 6. Keeping the potatoes whole, slice them 2mm apart ¾ of the way through each potato, repeat until all the potatoes are prepared.

Step two

Put the potatoes cut side up on a shallow tray and drizzle over the oil. Rub each potato with your hands to coat well in the oil, getting some in between the slices. Roast for 45 minutes until the potatoes are tender.

Step three

Put the potatoes cut side up on a shallow tray and drizzle over the oil. Rub each potato with your hands to coat well in the oil, getting some in between the slices. Roast for 45 minutes until the potatoes are tender.

Step four

When the potatoes are tender, add the broccoli and sliced pepper to the tray and roast for a further 10 minutes.

Step five

Heat up the corn, then serve the chicken and sauce with the potatoes and vegetables.