Preheat your oven to 200°C. Chop the potatoes into 2cm chunks. Pop them on a baking tray, drizzle with oil and season with salt and pepper. Toss to coat then spread out in a single layer and roast on the top shelf of your oven until soft and golden, 25-30 mins, turning halfway.

Meanwhile, arrange the cauliflower florets on another a baking tray. TIP: Halve any large pieces. Drizzle with oil and season with salt and the Chermoula spice mix. TIP: Add less if you don't like too much heat. Use your hands to rub the seasoning all over. Arrange in a single layer and roast on the middle shelf of your oven until soft and golden at the edges, 15-20 mins.

While the potatoes and cauli cook, heat a splash of oil in a large frying pan over high heat. When hot, add the chicken thigh pieces, season with salt and pepper and cook until the chicken is browned, 8-10 mins. Turn every couple of mins to make sure the chicken cooks evenly. IMPORTANT: Wash your hands after handling 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 chicken pan. Stir-fry until the chicken is cooked through, the beans are tender, and shallot is soft, another 4-5 mins. IMPORTANT: The chicken is cooked through when no longer pink in the middle.

Add the roast potatoes to the frying pan with the chicken and stir in the harissa paste. Cook for 1 minute. Remove from the heat and make sure the chicken and veggies are nicely coated in the harissa paste. Season to taste with salt and pepper.

Share the chicken, beans and potatoes between your plates. Pop the cauliflower pieces on top. Drizzle over the yoghurt and enjoy!