Preheat your oven to 200°C. Chop the potatoes into 2cm chunks. Pop them onto a large baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. When your oven is hot, roast on the top shelf until golden, 25-30 mins. Turn halfway through.

Meanwhile, arrange the cauliflower florets on another baking tray. Halve any large florets. Drizzle with oil and season with salt and the chermoula spice mix (use less if you don't like heat). Use your hands to rub the seasoning all over, then spread out in a single layer. When the potatoes have been in the oven for 10 mins, roast the cauliflower on the middle shelf until soft and golden at the edges, 15-18 mins.

While the veg roasts, heat a drizzle of oil in a large frying pan on medium-high heat. Once the oil is hot, add the diced chicken thigh and season with salt and pepper. Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands after handling raw chicken and its packaging. Meanwhile, trim the green beans and chop into thirds. Halve, peel and thinly slice the shallot.

Once the chicken is browned, add the green beans and shallot to the pan. Stir-fry until the chicken is cooked through, the beans are tender, and the shallot is soft, another 6-7 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Add the roast potatoes to the frying pan with the chicken and stir in the harissa paste (use less if you don't like heat). Cook for 1 min, stirring to make sure the chicken and veggies are evenly coated. Season to taste with salt and pepper then remove from the heat.

Share the chicken, beans and potatoes between your bowls. Top with the roasted cauliflower and drizzle over the yoghurt. Enjoy!