Tandoori Spiced Chicken Tenders

While the pumpkin is roasting, finely chop the garlic (or use a garlic press). In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add the garlic and cook until golden and fragrant, 1-2 minutes. Add the basmati rice, water and the salt, stir and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

While the rice is cooking, combine the chicken tenderloins in a medium bowl with the tandoori paste, 1/2 the Greek yoghurt, a drizzle of olive oil and a generous pinch of salt.

Grate 1/2 the cucumber, then finely chop the remainder. Add the grated cucumber and the remaining Greek yoghurt to a small bowl and season with salt and pepper. Mix well and set aside. Finely chop the tomato. Roughly chop the coriander. In a small bowl, combine the tomato, coriander, the chopped cucumber and white wine vinegar. Drizzle with olive oil, season with salt and pepper and mix well. Set aside.

Heat a large frying pan over a medium-high heat. Add the flaked almonds and toast, stirring, until golden, 2-3 minutes. Transfer to a plate. Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the chicken and cook until cooked through, 3-4 minutes each side. TIP: The chicken is cooked when it is no longer pink inside.