ROAST CHICKEN & SPICED RICE

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PREP: 15 MINS COOK: 25 MINS SERVES 4 PREP: 15 MINS COOK: 50 MINS SERVES 4

Heat oven to 220C/200C fan/gas 6. Pour 800ml just-boiled water into a jug, crumble in stock cube and stir along with half the curry paste and butter or oil. Pour mixture into a large baking dish or roasting tin, and tip in the rice and cinnamon stick. Season and stir well. Cut a few deep slashes into each chicken thigh, then rub all over with remaining curry paste and seasoning. Arrange on top of rice mixture, cover the dish or tin with foil and bake for 30 mins. Heat a drizzle of oil in a frying pan, and fry the onion for 10-15 mins. Uncover the chicken and rice. The rice should still be wet, but if not, top up with 50100ml more water. Scatter over the almonds, and bake, uncovered, for 10-15 mins more until all the liquid has been absorbed and the rice is cooked through. Cook green beans in boiling water, then drain. Scatter coriander and fried onions over the chicken and rice. Add chutney on top, and serve with green beans.

PREP: 25 MINS COOK: 40 MINS SERVES 4

Pour in the lime juice and fried halloumi, and stir gently so the halloumi doesn’t break. Keeps at room temperature for a few hours. Reheat over a low heat with a little water. Warm the wraps in a low oven wrapped in foil. Alternatively, warm two at a time for 10 seconds in the microwave (not wrapped in foil), or by holding them directly over a gas flame with a pair of tongs (this will give you flavourful charred edges). Pile the halloumi filling into the warm wraps, with a few slices of avocado each, some coriander, and spoonfuls of chilli sauce or soured cream, if you like.