Place the ginger, garlic, turmeric, fenugreek leaves, chilli powder, garam masala, yoghurt and lemon juice in a large bowl and mix to combine. Add the chicken wings and leave to marinade in the fridge for at least 2 hours.

Preheat the oven to 200C/180C Fan/Gas 6.

Place the marinated chicken wings into a lined baking tray and place in the oven for 30–40 minutes.

To make the wings garnish, mix all the ingredients together and sprinkle over the finished wings.

To make the chilli chutney, soak the dried chillies in a bowl of just-boiled water to soften. Drain, then transfer the chillies to a food processor along with the remaining ingredients and blend into a paste.

To make the bhel puri potato skins, pre-heat the oven to 200C/180C Fan/Gas 6

Mix the oil and marsala together in a bowl and rub the mix all over the potatoes.

Place on a baking tray and cook for 50 minutes to an hour, depending on the size of the potatoes.

Once cooked and cool enough to handle. Cut in half and scoop out the potato, leaving the shell intact. Place the potato in a bowl and mash with a fork.

Add the remaining ingredients and mix to combine. Scoop the mix back into the potato skins and place back in the oven for 15–20 minutes.

Spoon the chilli chutney onto a serving plate and top with the cooked potato skins. Garnish with the pomegranate and chopped coriander.

Serve the potato skins and spiced chicken wings together.