Name: Tandoori khumb
Total time: 1 h
Ingredients: 3 portobello mushrooms, quartered and stalks removed; 1 tbsp of cream cheese; 1 tbsp of Greek yoghurt; 1 tbsp of double cream; 1/4 tsp ground cardamom; 1/4 tsp ground mace; salt; 10 shiitake mushrooms, halved and stalks removed; 1/2 bunch of fresh coriander; 1/4 bunch of mint; 1 handful of baby spinach; 1 green chilli; 1/2 lime, juiced; 2 tsp vegetable oil; 1 tsp ground cumin; salt; 10 oyster mushrooms; 2 tbsp of Greek yoghurt; 2 tsp vegetable oil; 1/2 tsp turmeric powder; 1/2 tsp paprika; 1/4 tbsp of fresh ginger; 1/4 tbsp of garlic paste; 1/2 tsp garam masala; salt; 4 silver-skin baby onions, peeled; 1 small beetroot, peeled and diced; 235ml of white vinegar; 4 baby plum tomatoes; 1 handful of fresh coriander

Tandoori khumb

by Alfred Prasad

Ingredients

Fruit & Vegetables

3 portobello mushrooms, quartered and stalks removed
10 shiitake mushrooms, halved and stalks removed
1 handful of baby spinach
1/2 lime, juiced
10 oyster mushrooms
4 silver-skin baby onions, peeled
1 small beetroot, peeled and diced
4 baby plum tomatoes

Cheese

1 tbsp of cream cheese

Dairy

1 tbsp of Greek yoghurt
1 tbsp of double cream
2 tbsp of Greek yoghurt

Store Cupboard

salt
salt
salt

Salad & Fresh Herbs

1/4 bunch of mint
1/4 tbsp of fresh ginger

Oils & Vinegars

2 tsp vegetable oil
2 tsp vegetable oil
235ml of white vinegar
2 tbsp of olive oil