Put the chicken pieces in a large bowl and add the yoghurt, chutney, curry powder, garlic, seasoning, lime zest and the juice of half the lime. Toss to coat. Cover and marinate for at least half an hour or chill to marinate for longer.

In a dry frying pan over a medium heat toast the mustard and coriander seeds and curry powder until fragrant. Tip into a pestle and mortar and coarsely crush. Put into a large bowl and add the extra virgin olive oil and the lime juice and a good pinch of salt.

Meanwhile boil the potatoes in well salted water for 14-16 minutes or until the potatoes are tender. Drain and cut the potatoes in half or quarters if large. Toss in the curried dressing and leave to cool. Add the sliced radish and chives to the cooled potatoes. Mix together the mayonnaise and yoghurt and stir through the potatoes. Season with black pepper and more salt if needed.

Meanwhile remove the chicken from the fridge 30 minutes before you want to cook and thread on to skewers.

Heat a griddle pan over a medium heat. Drizzle the kebabs with a little oil and cook for 14-16 minutes (10-12 for the lamb) or until cooked through, turning every 3-4 minutes until golden on all sides.

In a bowl, add the mango, spring onion, salad leaves, red chilli and herbs. Drizzle with a little olive oil and a squeeze of lime juice. Season with a little salt and toss to coat.

Serve the kebabs with the potato and fresh mango salad garnished with fresh herbs and flaked almonds.