A) Preheat your grill to high. B) Put 1 tbsp of natural yogurt per person into a medium bowl along with a quarter of the korma paste, diced chicken thighs and season with salt and pepper.C) Mix together and set aside. IMPORTANT: Wash your hands after handling raw meat.

A) Trim the root from the baby gem, halve lengthways, thinly slice. B) Trim the spring onions then slice thinly. Peel and grate the garlic (or use a garlic press)C) Drain and rinse the black beans in a sieve.

A) Pop the chicken onto a foil lined baking tray, spread out in a single layer.B) Pop under the grill until the chicken is cooked through, 10-12 mins. Turn halfway. IMPORTANT: The chicken is cooked when no longer pink in the middle. C) Once cooked, remove from the grill and set aside.

A) Meanwhile, heat a drizzle of oil in a saucepan on medium heat. B) Add the garlic, half of the spring onions and remaining korma paste. Stir and cook for 1 minute.C) Add the black beans and chicken stock and water (see ingredients for amount). Bring to the boil.D) Reduce the heat slightly and gently, mash the beans with a fork or potato masher as they cook.E) Simmer until the mixture has thickened, 8-10 mins, stirring frequently. TIP: Add a splash more water if dry.

A) Arrange the tacos in one layer on another baking tray.B) Place the tray under the chicken and warm for 2-3 mins.

A) Serve the tacos with a spoonful of the re-fried beans, topped with sliced lettuce and grilled chicken.B) Finish with a drizzle of yogurt and the remaining spring onions. Enjoy!