Chicken & Prawn Pilaf

Meanwhile, halve, then remove the core from the pepper and chop into 1cm chunks. Chop each prawn into about three pieces. Once the onion is cooked, turn the heat up to medium-high, add the chicken and pepper and cook until the chicken is slightly browned and the pepper softened, 5 mins.

Stir the poudre de colombo and tomato purée into the veg and chicken, fry for 1 minute to cook the spices. Add the prawns and rice and stir well. Pour in the water (see ingredients for amount) and add the stock pot and a pinch of salt and pepper. Stir to dissolve and bring to the boil. Once boiling, stir again, turn the heat to medium-low, pop a lid on the pan and leave to cook for 10 mins.

While the rice cooks, remove the top and bottom from the carrot, peel and grate on a coarse grater. Once the rice has cooked for 10 mins, remove the pan from the heat and set aside (still covered) for another 10 mins (don't be tempted to peek under the lid!). TIP: The rice will finish cooking in its own steam. IMPORTANT: The chicken is cooked when it is no longer pink in the middle.

While the rice steams, pick the mint leaves from their stalks and finely chop (discard the stalks). Stir half the mint through the Greek yoghurt in a small bowl.