Preheat your oven to 200°C and line a large baking tray with foil (you may need two). Peel and grate the garlic (or use a garlic press). In a mixing bowl, mix together half the yoghurt, half the mango chutney, the turmeric, garam masala, garlic and easy ginger. Season with a good pinch of salt and pepper.

Chop the potato into 2cm chunks (no need to peel). Peel the onion and chop into quarters. Halve the pepper and discard the core and seeds. Chop into 2cm pieces. Pop the chicken, potato, onion and pepper in the bowl with the marinade and use your hands to thoroughly mix everything together. IMPORTANT: Remember to wash your hands and equipment after handling raw meat.

Transfer the entire contents of the bowl to your prepared baking tray(s) and spread out so it is in one even layer. TIP: Don't overcrowd the tray - everything needs enough space to get nice and crispy so use two trays if necessary. Roast on the top shelf of your oven until everything is cooked and nicely crisp, turning halfway through cooking, 30-35 mins. IMPORTANT: The chicken is cooked when it is no longer pink in the middle.

While the traybake is in the oven, chop the cherry tomatoes in half. Roughly chop the coriander (stalks and all). Halve, deseed and finely chop the chilli.

Pop the remaining yoghurt and mango chutney in a small bowl and stir together. When the traybake is cooked, remove it from the oven and scatter over the cherry tomatoes. Toss to combine all the flavours then get ready to serve.

Divide the traybake between your plates. For a milder flavour, serve with a dollop of mango yoghurt. For something more punchy, stir the coriander and chilli (use as much or as little as you like!) through the mango yoghurt and dollop on top of the chicken and veggies. Scatter with flaked almonds. Enjoy!