Coconut Curried Butternut Squash Rolls

Meanwhile, chop the potatoes into 2cm chunks (no need to peel).

Pop the chunks onto a large baking tray. Drizzle with oil, sprinkle over the remaining North Indian style spice mix and season. Toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. 

When the squash has been roasting for 10 mins, add the potatoes to the oven and roast on the middle shelf until golden, 25-35 mins. Turn halfway through.

Meanwhile, halve, peel and thinly slice the onion.

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

Once hot, add the onion to the pan and stir-fry until softened, 4-5 mins. Add in the korma curry paste and fry until fragrant, 1 min.

Stir in the coconut milk and veg stock paste. Bring to the boil, then reduce the heat and simmer until thickened, 3-4 mins.

Stir through the mango chutney and cooked butternut.

While the sauce simmers, cut the puff pastry into equal-sized rectangles (2 per person).

Spoon the butternut filling onto one half of each rectangle, leaving a 1cm border at the sides. TIP: Don't overstuff the pastry, leave some of the filling aside if there's too much.

Dampen the edges of the pastry with a little water, then fold the top half of the pastry over the filling to enclose it. Gently press the edges down with the back of a fork to tightly seal the parcel on the 3 open sides.

Carefully transfer the pastry to a lined baking tray. Bake on the top shelf of your oven until the pastry is golden, 10-15 mins.

Meanwhile, give the saucepan a quick clean.

When the pastry has 5 mins remaining, heat a drizzle of oil in the now clean saucepan on medium-high heat.

Once hot, add the peas and stir-fry for 2-3 mins. Season with salt and pepper.