Indian Inspired Curry Night Feast

Cut the chicken breasts into 3cm chunks, then add to another medium bowl with the tikka masala paste and remaining yoghurt. Mix well and season with salt and pepper.

Thread the chicken onto the skewers (2 per person). Transfer the skewers to a lightly oiled large baking tray. Discard the leftover marinade.

When the oven is hot, roast on the top shelf until cooked through, 15-20 mins. Turn halfway through. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

Meanwhile, remove the Indian selection from its packaging and pop onto one side of a large baking tray. Bake on the middle shelf of your oven until golden, 10-12 mins.

While everything's in the oven, drain the prawns.

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

Once hot, add the prawns and stir-fry for 2-3 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns.

Add the korma curry paste to the prawns and fry until fragrant, 1 min.

Stir in the veg stock paste, creme fraiche, honey and water for the curry (see pantry for both amounts). Bring to the boil, then reduce the heat slightly and simmer for 3-4 mins. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.

When the Indian selection has 3 mins remaining, add the naans to the other side of the baking tray, sprinkle with a little water and pop back into the oven to warm through for the remaining time, 2-3 mins.

Meanwhile, cook the rice according to packet instructions.

When the curry has finished simmering, stir in the peas until piping hot, 1 min. Season with salt and pepper.