Simon Rimmer served up tasty air fryer tandoori chicken with naan bread and slaw on Sunday Brunch.

The ingredients are: 4 x chicken breasts, skin off, but presentation bone in, 100ml natural yoghurt, Juice 1 lime, 2 cloves crushed garlic, 25mm piece ginger, finely chopped, 1 tablespoon ground coriander, 1 teaspoon ground cumin, 1 teaspoon ground garam masala, 1 tablespoon paprika, 1 teaspoon salt and Oil spray.

For the slaw: Half head red cabbage, finely shredded, Half red onion, very thinly sliced, 3 crated carrots, 1 tablespoon sultanas, 1 tablespoon mint, 1 tablespoon coriander and 2 tablespoons peas.

For the dressing: 125g yoghurt, 1 tablespoon vindaloo paste, Juice and zest 1 lime, 1 cucumber, bashed, 1 teaspoon chilli flakes, 1 teaspoon salt, 50ml white wine vinegar, 2 teaspoons sugar and Zest 1 lime.

See recipes by Simon in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.