Creamy Curried Chicken Pie and Peas

Heat a drizzle of oil and a knob of butter (if you have any) in a medium frying pan on medium heat. Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until golden and softened, 8-10 mins. Add the tomatoes in half way through cooking the onion.

Meanwhile, peel and grate the garlic (or use a garlic press).

Add the sugar (see pantry for amount) and garlic, cook until caramelised, 1-2 mins more.

Preheat your grill to high.

Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.

Once the oil is hot, add the chicken to the pan and season with salt and pepper. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh. Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.

If you want to 'hide the veg' in this recipe, once softened, add the onion and tomato to a blender with the creme fraiche, korma pasta and water for the sauce (see pantry for amount). Blend on high until smooth.

Stir the blended veg mixture and chicken stock paste into the chicken and simmer, 3-4 mins.

Meanwhile, once the potatoes are cooked, drain in a colander and return to the pan, off the heat. Add a knob of butter and a splash of milk (if you have any) and mash until smooth. Season with salt and pepper. Cover with a lid to keep warm.

Once thickened, stir the honey (see pantry for amount) into the curry. Season with salt and pepper. Add a splash of water if it's a little too thick.

Transfer the curried chicken into an appropriately sized oven dish. Top with the mash and spread into an even layer covering the pie. Use the back of a fork to scape lines across the mash topping for texture.

Pop onto the top shelf of your oven and grill until lightly golden, 6-8 mins.