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

Chop the potatoes into 2cm chunks (no need to peel) and 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. Set aside for now. 

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the chicken to the pan and season with salt and pepper. 

Fry until browned all over, 5-6 mins. Turn occasionally. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Meanwhile, peel and grate the garlic (or use a garlic press). 

Once the chicken has browned, add the korma curry paste and half the garlic. Fry for 30 secs. 

Stir in the chicken stock paste, honey and water for the sauce (see pantry for amount). Bring to the boil, then lower the heat and simmer until the chicken is cooked through, 3-4 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Next, stir in the butter (see pantry for amount) and half the creme fraiche. Simmer for 1-2 mins, then remove from the heat. Season with salt and pepper. 

Pop the potatoes onto the top shelf of your oven and roast until golden, 25-35 mins. Turn halfway through.

Unroll the filo sheets and use only the amount listed in the ingredients list (see ingredients for amount). Cut the filo sheets in half widthways, then halve them again widthways to make 4 square quarters.

Layer two filo squares, then place onto a flat surface so one of the four corners is facing toward you (it should look like a diamond).

Place a heaped spoonful of the chicken 2 inches from the bottom of the corner closest to you. Start to roll up the pastry from corner to corner. 

When you get halfway, fold the left and right sides in. Tightly roll up the rest of the way to make your spring rolls.

Transfer the spring rolls, seam-side down, to a lined baking tray. Repeat with the remaining filo squares and chicken (making 2 rolls per person). 

Brush the spring rolls with a little oil, then bake on the middle shelf of your oven until golden brown, 18-20 mins.

Meanwhile, zest and quarter the lemon. Cut the baby cucumber into 1cm thick half moons and pop into a medium bowl. 

Add the remaining creme fraiche, a good squeeze of lemon juice and the sugar for the dressing (see pantry for amount). Season with salt and pepper, toss together and set aside. 

When everything's ready, transfer the spring rolls to your plates. 

Add the baby leaves to the cucumber bowl and toss together.

Sprinkle the lemon zest and remaining garlic over the potatoes and toss together. Share out the salad and potatoes. 

Serve the mango chutney on the side for dipping and any remaining lemon wedges on the side for squeezing over.