Chicken Biryani

Put a splash of oil in a large saucepan on medium-high heat. When hot, add the chicken and season it with a pinch of salt and a good grind of black pepper. Cook until the chicken is browned, about 5-7 mins. TIP: You may need to do this in batches - you want the chicken to brown, not stew. Meanwhile, pour boiling water (amount specified in ingredient list) into a jug and add the stock pot. Stir to dissolve.

Add the onion and carrot to your pan, along with a little more salt and a grind of black pepper. Cook over medium heat until softened, 6-7 mins. Then add the tomato, garlic, turmeric and Sri Lankan curry powder. Cook for 1 minute more and then add the rice.

Stir in the stock and add the courgette. Bring to the boil, 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.

In the meantime, pick the mint leaves from their stalks and finely chop (discard the stalks). Add half the mint to a small bowl and mix in the Greek Yoghurt. Roughly chop the coriander (stalks and all). TWIST IT UP: In a small bowl, combine the mint, coriander and chilli (go easy on the chilli if you don't like heat - you can always add more later!) with half the yoghurt.