Creamy Roasted Butternut and Chicken Breast Curry

Halve, peel and thinly slice the onion.

Peel and grate the garlic (or use a garlic press).

Trim the green beans, then cut into thirds.

Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice and 1/4 tsp salt 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).

Heat a large saucepan on medium heat (no oil).

Once hot, add the cashews and dry-fry, stirring regularly, until lightly toasted, 1-2 mins. TIP: Watch them like a hawk as they can burn easily.

Transfer to a bowl, then pop the pan back on medium heat with a drizzle of oil. Once hot, add the onion and stir-fry until softened, 4-5 mins.

Stir in the garlic, tomato puree and tikka paste. Cook for 1 min, stirring continuously, then pour in the water for the curry, sugar (see pantry for both amounts) and veg stock paste.

Stir the diced chicken and green beans into the curry, bring to a simmer, then lower the heat. Cover with a lid or some foil.

Cook until the beans are tender and the chicken is cooked through, about 10-12 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

When the beans are tender, stir in the creme fraiche until completely combined. Remove from the heat if the butternut squash hasn't finished cooking yet. Taste and season with salt and pepper if needed. Add a splash of water if it's a little too thick.