Persian Chicken Stew

Add the shallot, ground turmeric, ground coriander and half the cumin seeds to the pan. Cook, stirring, for 1-2 mins, then add the lentils and tomato purée. Cook for 1 minute, then add the water (see ingredients for amount). Bring to the boil, stir in half the stock powder, reduce the heat and simmer, stirring occasionally, 10 mins. Meanwhile, toast the remaining cumin seeds in another large saucepan on medium heat (no oil), 1 minute.

Add the water (see ingredients for amount). Bring to the boil then stir in the rice and remaining stock powder, lower the heat to medium and pop a lid on the pan. Cook for 10 mins, then remove from the heat and set aside (still covered) for another 10 mins or until ready to serve. TIP: The rice will finish cooking in its own steam.

Meanwhile, trim the courgette then quarter lengthways. Chop widthways into small pieces. When the stew has been cooking for 10 mins, stir in the courgette and pop a lid on the pan. Cook, stirring occasionally, for another 10-12 mins. TIP: If the stew is looking a bit dry, add a splash of water to loosen it up!

Halve the green chilli lengthways, deseed then finely slice. Pick the mint leaves from their stalks and finely chop (discard the stalks). In a small bowl, mix the Greek yoghurt with the mint. Season with salt and pepper to taste. Keep to one side.