Guardian Cook

Spiced Roast Re-Mix

The Indian subcontinent’s answer to the Great British Roast is the Tandoor, a hot clay oven, which bakes succulent cuts of meat and juicy vegetables into delectable spiced morsels. Rest easy, you won’t need a date with your local Indian restaurant to taste the delights of a tandoor, all you need is a handful of spices, an oven and an adventurous spirit. So here’s a few ways to re-mix you’re your Sunday Roast into a Spiced Sunday Best. 


  • 300g whole Greek yoghurt
  • 2 inches fresh ginger
  • 3 fat garlic cloves,
  • 4 tsp paprika
  • 2 tsp ground coriander
  • 1 tsp garam masala
  • ½ tsp chilli powder
  • ½ tsp turmeric powder
  • ½ tsp beetroot powder (optional for colour)
  • 2 tsp cumin seeds,
  • 2 tsp fennel seeds
  • 1 tbs olive oil
  • Pinch of salt and pepper

This silky yoghurt marinade is dusted with a cannon of spices and delivers a wonderfully smoky profile layered with gorgeous aromatics including fennel and ground coriander. It’ll transform turkey, quail, guinea fowl, pheasant or pork loin into a spiced sensation….think Tandoori Roast Chicken. Use a food processor or blender to speed things up and pack the following in together at the same time and blitz until the marinade takes on the colour of a prized Chelsea rose.

Tandoori roast chicken

How To Make Bombay Roast 

If you’re using fowl slash the legs a couple of times or score the pork gently then smother the marinade over it working well into the cuts. Cover with foil and refrigerate for a couple of hours or work ahead of time and pop it in overnight. Roast in the foil according to weight, keeping covered for approximately the first half of the cooking time then uncover and allow to crispen. Before serving squish the juice of a small lemon all over and spoon the basting juices back over the roast…trust me you won’t need gravy.

Serve with a cool cucumber, mint and yoghurt dip.

To accompany this, I’ll If you’re looking for more inspiration than the usual Yorkshire puds and roast tatties, take the strain out of cooking your veg and sides separately and make a tray of jammy spiced roast vegetables. I’m addicted to using an Indian five-spice called panch phoran (relatively equal measures of whole spice seeds including fenugreek, nigella, cumin, black mustard and fennel). Either invest in a premixed packet or mix yourself, but go easy on the fenugreek as too much will taste sour. Dust over a tray of peeled and diced pumpkin, beetroot, carrot, parsnips and potatoes, coated with a friendly measure of rapeseed oil, along with as much crushed garlic as you dare. Roast until jammy, tanned and crisp.

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