Honey Spiced Roasted Chicken

Add the korma curry paste, chicken stock paste, potato chunks, sugar for the sauce and boiled water for the sauce (see pantry for both amounts) to a large ovenproof pan.

Season with salt and pepper. TIP: If you don't have an ovenproof pan, use a normal pan and transfer to an ovenproof dish before cooking.

Put your pan on high heat and bring to the boil, then cover with a lid or some foil.

Bake on the middle shelf of your oven until the potatoes are tender, 25-30 mins.

Meanwhile, put the tandoori masala mix, honey and oil for the chicken (see pantry for amount) in a large bowl. Season with salt and pepper and mix together. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

Add the chicken and turn to coat in the mixture, then transfer to a large baking tray lined with baking paper.

Roast the chicken on the top shelf of your oven until cooked through, 25-30 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

Once the curry and chicken are cooked, remove from the oven. Set the chicken aside on a clean board to rest.

Stir the peas, soured cream and butter (see pantry for amount) into the curry.

Taste and add salt and pepper if needed. Add a splash of water if a little thick.