Chef Sven-Hanson Britt’s day at Pure Punjabi HQ

Sven-Hanson Britt Masterchef: The Professionals Rematch Winner 2019 on Pure Punjabi dinner kit cook-along


After a short detour through the Wiltshire countryside (thanks to his Sat Nav), chef Sven-Hanson Britt arrived safely at Pure Punjabi HQ, with a roasting tray and foraged vegetables in hand.

Sven, former sous chef at The Ritz and finalist of the BBC’s ‘Masterchef: The Professionals’, (and later to be overall winner of Masterchef The Professionals, The Rematch), was ready to start cooking. You see, he told me about how he’d made a salt baked goat shoulder in our garam masala and it sounded so delicious – I had to see how he’d done it! Plus, he and his girlfriend Charlotte (who is a pescatarian) love to marinade monkfish in our tandoori masala, so we thought we’d have an extravagant lunch and have both dishes!

We decided to use lamb’s shoulder, as we couldn’t get hold of a goat’s shoulder on this occasion. As soon as he arrived, he handed me the tray of lamb, which was still warm from it’s 10 hour stint in the oven!

Sven-Hanson Britt garam masala lamb

We hadn’t seen each other for several months, so had a coffee and a catch up before launching into the bag of foraged goodies that he’d picked a few hours earlier on his morning walk…

Foraged vegetables

On the left is baby chervil, on the right, wild leaks and on the top are baby cauliflowers. The perfect accompaniments to our fish and lamb!

Onto the mains. Sven started prepping the monkfish by removing the remaining skin…


Then removing the layer of sinew underneath that…

Filleting a fish

Whilst Sven did that, I started on washing the veg and noticed how some of the chervil roots looked like something out of a Hogwarts herbology class…

Wild chervil

Sven then cut the wild leaks in half, putting the bottom half in a roasting dish with the baby cauliflowers and grilling them. The tops of the leaks were then used like chives – sliced and added to the roasted veg once they were cooked along with the baby chervil leaves.

Prepping foraged vegetables

Cooking foraged vegetables

Back to the fish, which was covered in the tandoori masala, and put in the oven to bake…

Pure Punjabi Tandoori Masala

Pure Punjabi Tandoori monkfish

Now that the veggies and fish were done, we could finally crack that salt pastry open, revealing the tender lamb underneath…

All that was left to do, was pull apart the meat…

 Pure Punjabi Garam Masala salt dough lamb

Now all that was left to do, was eat!

Pure Punjabi Garan Masala and Tandoori Masala

To see Sven’s Salt dough lamb shoulder recipe, click here.

To see Sven’s hints and tips for making Tandoori monkfish, click here.

Pure Punjabi Learn Cook Eat Meal kits and Cookery School family business with Sven-Hanson Britt, Masterchef The professionals


Photography by Hugh Lohan.


Customer Reviews

Indian Meal kits, Dinner Kits & Gift Boxes

Customer Reviews

Karen Taylor October 2018

We are having such fun cooking from The Spice Pack Collection and all the dishes have come out brilliantly. The smell is divine and Rob, who is very fussy, is particularly impressed. All our visitors are wowed when they smell the box – we’ve been too possessive to share any with others, as yet!

As a natural therapist I particularly appreciate the healthy aspect of each dish, none of which compromise on taste. Good ingredients freshly cooked makes a big difference.

We’re going on holiday with three other couples in a couple of weeks and going to take the pack with us to cook some dishes together.

Maria M / BBQ Meal Kit Box customer

“We had a BBQ for family and friends few weeks ago and we made the Lamb Kebabs & Coconut & Sesame Chutney and Crushed Tikka New Potatoes & Mango Chicken… We received such rave reviews!! All so easy to make with the spices and sauces all provided for us…food was all delicious!”

Chris & Debs - dinner kit with cook-along customer

“That was so fun…

Thank you for the zoom meet up. That was so fun. We will definitely be up for another. Please send another suitable invite and kit. We are predominately veggies so used the butternut squash version. If this continue the local takeaway will suffer for sure. Again thanks”.

Carol R. dinner kit with cook-along customer

“What a wonderful cookalong…

…The Mango Chicken was delicious and my naan bread actually looked amazing – like the real thing. I feel so successful. Thank you. Looking forward to our next cookalong”.

Pam Brown – dinner kit with cook-along customer

“Thank you so much both…

– the class was amazing and we both really enjoyed the food. It makes so much difference knowing exactly how to do things and that we can make such tasty food which is gluten free. Jeera rice has always been my favourite but many restaurants don’t have it on the menu”.

Sylvia M – dinner kit with cook-along customer

“Thank you so much...
... for a great hour of cooking on Saturday evening. I enjoyed it very much as I have never done anything like it before. The Punjabi chicken was delicious and we had enough to freeze for another time”.

Sue W – dinner kit with cook-along customer

“Well that was amazing…
... the best curry I've ever had and Jxx said it was like being in India ( as he’s spent so much time there with work ) loved the class and so did Exxx looking forward to coming to your workshops…
…and will order some more kits from your website”

Roy P…dinner kit with cook-along customer

“Many thanks…
...for the cook–along workshop yesterday. It was very enjoyable and the meal tasted lovely. As someone who is not a confident cook it was ideal to follow your teaching. I have recommended this to a friend of mine who is very interested in joining the next cook–along. I will definitely be doing it again”.

Ellie Pipe

I highly recommend this lovely family run local company…

... We’ve enjoyed 2 of their meal kits now along with an online cook along to show us what to do. Thank you.

Diane McGillivray

I love them all and would highly recommend…

...If I had to choose one it would be the Mango chicken.