Coronation Chicken Puff Pastry Pie

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

Trim the carrot, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.

When the potatoes have 30 mins roasting time remaining, add the carrots to the other half of the tray. Drizzle with oil, season with salt and pepper and roast on the middle shelf for the remaining time.

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

Once the oil is hot, add the diced chicken to the pan and season with salt and pepper. Cook until browned all over, 6-8 mins. Turn occasionally. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Add the garlic and curry powder to the pan. Stir-fry for 1 min.

Stir the creme fraiche, chicken stock paste, water for the sauce and honey (see pantry for both amounts) into the chicken. Bring to the boil, then lower the heat so the sauce simmers gently.

Cook until the chicken is cooked through, 3-4 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

Transfer your chicken filling to an appropriately sized ovenproof dish.

Cover with the pastry (see ingredients for amount), pressing it over the side of the dish or just sitting it on top, then trimming off any excess.

Make a small hole in the middle to allow steam to escape. TIP: Brush the pastry with a little milk if you have some.

Bake your pie on the top shelf of your oven until golden brown, 15-20 mins. Once it's out of the oven, allow it to stand for 2 mins.