Season the chicken with a salt and cumin powder, then sear, skin side down, for about 2 minutes until the skin has started to crisp.

In a separate bowl, mix the yoghurt with the garlic, ½ tsp salt and cumin powder.

Add the sea salt and cumin powder to one side of the bowl and the yeast to the other side.

Thinly sliced tomatoes, layered on a plate with chopped coriander or parsley and sliced olives, seasoned with olive oil, cumin powder and salt.

Add 1tsp each of cumin powder, coriander and paprika, 2tsp of turmeric, ½tsp dried chilli or a chopped fresh chilli.

Add the garlic, ginger, garam masala, turmeric and cumin seeds and cook for 3-4 min, stirring often.

Add the fennel and cumin seeds to a small roasting tray, set under a hot grill and toast for 1-2 minutes, until fragrant.

Add the curry leaves and cumin seeds and sizzle for 2 min, then add the onion and cook for about 8 min, stirring, until translucent.

Dry-fry some cumin seeds and chilli flakes over a high heat, then tip into a bowl.

Soften onion in olive oil and add garlic, ginger, harissa, cumin seeds and coriander.