Harissa Chicken and Roasted Cauliflower

Meanwhile, halve any large cauliflower florets, then arrange on another baking tray. Drizzle with oil and season with salt and the chermoula spice mix (use less if you'd prefer things milder).

Use your hands to rub the seasoning all over, then spread out in a single layer.

When the potatoes have been in the oven for 10 mins, roast the cauliflower on the middle shelf until soft and golden at the edges, 15-18 mins.

While the veg roasts, heat a drizzle of oil in a large frying pan on medium-high heat.

Once the oil is hot, add the diced chicken and season with salt and pepper. Fry until browned all over and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.

Meanwhile, trim the tenderstem broccoli and chop into three pieces.

Once the chicken is fully cooked, add the tenderstem to the pan.

Stir-fry for 2-3 mins, then add a splash of water to the pan, cover with a lid and allow the broccoli to steam until tender, 3-4 mins.

Once cooked, add the roast potatoes to the chicken and stir in the harissa paste (use less if you'd prefer things milder).

Cook for 1 min, stirring to make sure the chicken and veg are evenly coated.

Season to taste with salt and pepper, then remove from the heat.