Roast Cauliflower & Chicken Bengali Biryani

• Place cauliflower on a lined oven tray. • Drizzle with olive oil and season with salt and pepper. Toss to coat, spread out evenly, then roast until tender and brown around the edges, 20-25 minutes.

• Meanwhile, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook chicken, onion and carrot, tossing occasionally, until browned and cooked through, 5-6 minutes. • SPICY! This is a mild curry paste, but use less if you're sensitive to heat! Add another drizzle of olive oil, the Bengal curry paste, garlic, Mumbai spice blend and a pinch of chilli flakes (if using) and cook, stirring, until fragrant, 1 minute.

• Add basmati rice and currants to the frying pan and stir to coat. Add the warm water (11/2 cups for 2 people / 3 cups for 4 people) and vegetable stock powder, stir to dissolve, then bring to the boil. • Cover with a lid and reduce heat to medium-low. Cook for 10 minutes, then remove pan from heat and keep covered until rice is tender and water is absorbed, 10 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!

• While the rice is cooking, roughly chop coriander (reserve some for garnish!). • When the rice is done, gently stir through baby spinach leaves, chopped coriander, crushed roasted cashews and roasted cauliflower. Season to taste.