Mango Chutney Chicken

Separate the cauliflower into florets. Halve, peel and chop the onion into roughly 1cm pieces. Peel and grate the garlic (or use a garlic press). Put the cauliflower on a baking tray with a splash of oil, a pinch of salt and a good grind of black pepper. Toss to coat and set aside.

Put a drizzle of oil in a large saucepan on medium heat. Add the onion. Cook until soft, 5 mins. Then add the garlic, remaining cumin and tomato purée. Stir and cook for 1 minute. Pour in the bulgur and stir to coat. Add the water (amount specified in the ingredient list) and the vegetable stock pot. Bring to the boil, stir to dissolve the stock pot and pop on a lid. Take the pan off the heat and set aside for 25 mins.

Pop the cauliflower on the top shelf of your oven. Roast until cooked through and slightly crispy, 20-25 mins. Meanwhile, put a frying pan on medium heat and add the flaked almonds (no oil). Toast until golden, 2-3 mins. Remove from the pan and set aside. TIP: Watch the almonds like a hawk to make sure they don't burn! Don't wash the pan, we'll use it again in a minute

Once the cauliflower has been in the oven for 10 mins, put the frying pan back on medium heat. Add a splash of oil and the chutney-coated chicken. Fry until cooked through, browned and slightly caramelised, 7-8 mins. TIP: The chicken is cooked when no longer pink in the middle.