Chicken Tikka Tacos

A) Trim the root from the baby gem, halve lengthways, thinly slice. B) Trim the spring onions then slice thinly. Peel and grate the garlic (or use a garlic press)C) Drain and rinse the black beans in a sieve.

A) Pop the chicken onto a foil lined baking tray, spread out in a single layer.B) Pop under the grill until the chicken is cooked through, 10-12 mins. Turn halfway. IMPORTANT: The chicken is cooked when no longer pink in the middle. C) Once cooked, remove from the grill and set aside.

A) Meanwhile, heat a drizzle of oil in a saucepan on medium heat. B) Add the garlic, half of the spring onions and remaining korma paste. Stir and cook for 1 minute.C) Add the black beans and chicken stock and water (see ingredients for amount). Bring to the boil.D) Reduce the heat slightly and gently, mash the beans with a fork or potato masher as they cook.E) Simmer until the mixture has thickened, 8-10 mins, stirring frequently. TIP: Add a splash more water if dry.

A) Arrange the tacos in one layer on another baking tray.B) Place the tray under the chicken and warm for 2-3 mins.