Things you should know …

… about spices and stuff.

Are you dipping your toe into Indian Cuisine, as it were? If it's a yes, then here's few pointers.

Unless you have a group of friends that will share, don't buy large quantities of spices because it's cheaper that way. It's only cheaper if you're going to use them. Spices lose their strength over time and they should be kept in a cool, dark place in containers that have tight fitting lids. If you really become hooked you could always treat yourself to a spice tin.

Using the chicken tikka salad recipe as an example, you'll know that you need two medium sized mixing bowls for the spice mixes and a jug for the yoghurt. Use kitchen kit that is not new, especially if you use plastic bowls. Spices will stain plastic and will also taint no matter how hot your washing up water. This need not be an issue – just wash dry and store them separately – preferably bagged and keep them for your Indian recipes.

Remember my old friend the foil tray – ideal for cooking your chicken and then disposing afterwards.

Oh and an added bonus – if you are thinking about a New Year health kick – substitute the full fat yoghurt for low fat – hey it's no great sacrifice.

Step by step photo guides coming next.