• See 'Top Steak Tips!' (below left). • Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato into large chunks and place on a lined oven tray. • Add brown mustard seeds and a drizzle of olive oil. Season with salt and pepper. Toss to coat, then bake until tender, 20-25 minutes.

• Meanwhile, finely chop garlic. • Grate carrot. • Halve snacking tomatoes. • Roughly chop coriander.

• In a medium bowl, combine a drizzle of white wine vinegar, a drizzle of olive oil and a pinch of salt and pepper. • Add baby spinach leaves, carrot and snacking tomatoes. Toss to combine.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken thigh, turning occasionally, until browned and cooked through, 10-14 minutes. Transfer to a plate.

• Return frying pan to medium-high heat with a drizzle of olive oil. Add Mumbai spice blend and garlic and cook, stirring until fragrant, 1 minute. • Stir through coconut milk and simmer until thickened slightly, 1-2 minutes. Season to taste. • Once the sweet potatoes are done, add coriander to the tray and toss to combine.

• Slice chicken. • Divide the chicken, Bombay sweet potatoes and supergreen salad between plates. • Pour the Mumbai coconut sauce over the chicken to serve. Enjoy!