Green Thai Style Butternut and Chicken Breast Curry

Meanwhile, trim the butternut squash, halve lengthways, then scoop out the seeds (peel first if you prefer). Cut into 2cm chunks.

Pop the diced butternut onto a large baking tray. Drizzle with oil, season with salt and pepper, then sprinkle over the Thai style spice blend (add less if you'd prefer things milder).

Toss to coat, then spread out in a single layer and sprinkle over the black sesame seeds. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden and cooked through, 25-30 mins. Turn halfway through.

Meanwhile, halve, peel and thinly slice the shallot. Peel and grate the garlic (or use a garlic press).

Zest and cut the lime into wedges (see ingredients for amount).

Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the diced chicken and shallot and cook until browned all over, 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Add the garlic and Thai green curry paste. Fry, stirring, for 30 secs.

Stir in the veg stock paste, coconut milk and water for the sauce (see pantry for amount). Bring to a boil, then turn the heat down to medium and simmer, stirring occasionally, until thickened, 4-5 mins.

Stir through the peas and cook until piping hot, 1-2 mins.

Meanwhile, once the rice is cooked, fluff up the rice using a fork. Stir through the lime zest.

Once the curry sauce has thickened, taste and season with salt, pepper and sugar (if you have any) if needed. Remove from the heat and add a squeeze of lime juice. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Add half of the roasted black sesame butternut to the curry and stir until coated, adding a splash of water if it's a little too thick.