Nadiya Hussain served up a delicious tandoori chicken sandwich with mint mayo and red cabbage slaw on Nadiya’s Everyday Baking.

The ingredients for the red cabbage slaw are: 100g red cabbage (about ⅛ of a cabbage), finely shredded, 100g spring onions, finely sliced, 1 green apple, grated, 1 lemon, zest and juice and pinch salt.

For the minty mayo: 4 heaped tbsp mayonnaise, 1 garlic clove, finely chopped, small handful fresh mint leaves and small handful fresh coriander.

For the chicken: vegetable oil, for greasing, 2 chicken breasts, approx. 500g, 3 tbsp tandoori paste, 1 tbsp gram flour, 1 tsp cayenne pepper and pinch salt.

To serve: 3 plain naans (medium size) and 3 large ready-to-eat poppadums or a small bag of mini poppadums.

See recipes by Nadiya in her book titled: Nadiya’s Everyday Baking available from Amazon now.