Gunpowder chicken traybake

Preheat the grill to medium-high. Put the potatoes on a large baking tray, reserving the butter they come with, and grill for 5 minutes. Meanwhile, put the kale in a large bowl with a pinch of salt, then massage for a few minutes to soften the leaves; set aside. Rub 2 tsp of the spice blend and 2 tsp oil all over the chicken.

After 5 minutes, add the chicken to the tray and grill for another 5 minutes. Stir the remaining 1 tsp oil through the kale, then add to the tray, turning the chicken and placing it back on top. Add the butter to the middle of the tray and return to the grill for 6-8 minutes, until the chicken is cooked through, the juices run clear and no pink meat remains. Keep an eye on the kale so it doesn’t burn – stir it if it catches.

Meanwhile, finely chop the coriander stalks and stir through the yogurt with the lemon juice and a pinch of the spice blend; season. Drizzle the yogurt mixture over the chicken, potatoes and kale, scatter over the coriander leaves, then serve with the lemon wedges.