Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes into 2cm chunks (no need to peel). Pop the chunks onto a large baking tray. Drizzle with oil, sprinkle over the cumin seeds, then season with salt and pepper. Toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

While the potatoes roast, trim the carrots, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.

Put the carrots on one side of another large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.

Next, lay the chicken thighs flat on the other side of the carrot tray (use two baking trays if necessary).

Drizzle with oil, season with salt and pepper, then spread the korma style paste over the chicken. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Pop the tray onto the middle shelf of your oven to bake until the chicken is cooked through and the carrots are tender, 20-25 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Turn the carrots halfway through.

Meanwhile, in a small bowl, combine the mango chutney and mayo (see pantry for amount). Set aside for now.

Once everything's nearly ready, boil a half-full kettle. Trim the green beans.

Pour the boiled water into a saucepan with 1/2 tsp salt and heat on high.

Bring it back to the boil, then add the beans and cook until just tender, 4-6 mins. Drain in a colander, then return to the saucepan. Season with salt and pepper. Toss in olive oil.

When everything's ready, share the curried chicken between your plates with the veg alongside.

Spoon over the juices from the tray, if you'd like.

Serve the mango chutney mayo on the side for dipping.

Enjoy!