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Hot tandoori rub

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1 teaspoon coriander seeds 1 small dried red chilli ½ teaspoon cumin ½ teaspoon black peppercorns

1 teaspoon rock salt 1 teaspoon paprika ½ teaspoon turmeric ½ teaspoon ground ginger

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Put the coriander seeds, chilli, cumin and peppercorns in the bottom half of the Flavour Shaker™. Drop the ball in and screw the top on tightly. Shake for 30 seconds, or until crumbly, and then add the salt, paprika, turmeric and ginger. Screw the top back on and shake for another 20 seconds.

Serving suggestion:

Sprinkle over kebabs before grilling to give you a real tandoori flavour. Try rubbing on to lamb chops 10 minutes before barbecuing, or stirring a spoonful into a bowl of yoghurt to use as a dip … delicious!

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