Curried Chicken Filo Pie

In the meantime, halve, peel and chop the onion into small pieces. Peel and grate the garlic (or use a garlic press). 

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

Once hot, add the diced chicken and onion to the pan. Season with salt and pepper.

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. It's cooked when no longer pink in the middle.

Stir in the tomato puree, garlic and tandoori masala mix and fry for 1 min more.

Stir through the creme fraiche, chicken stock paste and water for the sauce (see pantry for amount). Bring to the boil, then reduce the heat and simmer until thickened slighlty, 3-5 mins.

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

Stir through half the honey (see pantry for amount). Taste and season with salt and pepper if needed.

Transfer your pie filling to an appropriately sized ovenproof dish.

Halve the filo pastry sheets (see ingredients for amount) to make squares. Scrunch each filo pastry sheet into a very loose ball and place on top of the pie. Repeat until the whole pie is covered, making sure not to overcrowd the pastry (discard any excess pastry).

Drizzle the whole thing with oil and then bake on the top shelf of your oven until the filo is golden, 10-15 mins.

When the carrots have 5 mins left, remove the carrot tray from the oven and drizzle over the remaining honey (see pantry for amount).