Cauliflower, Potato, Chicken Breast and Green Bean Curry

Pop a deep saucepan (with a tight-fitting lid) on medium heat. Melt in the butter (see pantry for amount). When hot, add the garlic and stir-fry for 1 min.

Stir in the rice until coated, 1 min. Add 1/4 tsp salt and the water for the rice (see pantry for amount) and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Meanwhile, halve any large cauliflower florets.

Halfway through roasting, add the cauliflower to the potato baking tray. Drizzle with oil, season with salt and pepper, then toss everything to evenly coat.

Spread out in an even layer and roast for the remaining time until golden and tender, 15-20 mins. Turn halfway through.

While everything cooks, trim the green beans, then cut into thirds.

While everything cooks, heat a large frying pan on medium heat with a drizzle of oil. Once hot, add the diced chicken to the pan. Cook until browned all over, 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Once softened, add the tikka paste and remaining garlic to the pan. Cook for 1 min.

Stir the passata and water for the curry (see pantry for amount) into the green beans. Season with salt and pepper. Bring to the boil, then lower the heat and simmer until thickened, 5-6 mins.

Once the curry has thickened, stir in the roasted veg, three quarters of the creme fraiche and the mango chutney. Cook until piping hot, 2-3 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.