Orange & Cardamom Butter Chicken, Spiced Yoghurt Waffles, Minted Garlic Yoghurt

Preheat oven 220C. For the chicken, mix the butter with the remaining ingredients to form a paste. Create a pocket between the skin and the flesh of the chicken breasts and smooth the butter into the cavities. Any remaining can be smothered on top of the skin.

Lay in a roasting tin and roast for 20-25 minutes, or until tender, juicy and cooked through. Set aside to cool a little before slicing into thin slices.

Make the Yoghurt by mixing all the ingredients in a bowl. Taste and adjust the seasoning as necessary. Set aside in the fridge.

Heat a waffle iron to 180C. Mix the flours, sugar, baking powder, salt, zest and cardamom in a bowl with a whisk. In a jug, beat the eggs to break them down and add the milk, Yoghurt and melted butter.

Create a well in the flour mixture and pour in the wet mix. Whisk from the centre out until only just combined. Do not overmix, a few lumps are fine.

Spoon 1/8 of the batter into each compartment of the waffle iron and cook for 8-10 minutes or until golden and crisp with a fluffy centre. Set aside and repeat with the remaining batter.

To serve, allow 2 waffles per person. Add a spoonful of the Yoghurt and top with 1 sliced chicken breast. Add the garnishes and serve straight away. Cuddle up and enjoy!