Preheat your oven to 220°C/200°C fan/gas mark 7. Bring a large saucepan of water with ½ tsp salt to the boil for the potatoes.

Trim the butternut squash, halve lengthways, then scoop out the seeds (peel first if you prefer). Cut into 1-2cm chunks.

Pop the diced butternut 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 the oven is hot, roast the butternut on the top shelf until golden and cooked through, 25-30 mins. Turn halfway through.

In the meantime, chop the potatoes into 2cm chunks (peel first if you prefer). Peel the garlic cloves.

When your pan of water is boiling, add the potatoes and garlic and cook until you can easily slip a knife through, 15-20 mins.

Meanwhile, grate the cheese.

Heat a drizzle of oil in a large frying pan on medium-high heat. Add the diced chicken and fry until cooked through, 8-10 mins. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

Add the korma curry paste and tomato puree. Fry for 1 min, until fragrant.

Pour the creme fraiche, veg stock paste, sugar and water for the sauce (see pantry for both amounts) into the pan. Bring to the boil. Simmer until slightly thickened, 3-4 mins. Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

Once the veg has roasted, stir it into the sauce. Stir in the mango chutney. Season with salt and pepper if needed. Add a splash of water if it's a little thick.

Preheat your grill to high. Boil a half-full kettle.

Once the potatoes and garlic are cooked, drain in a colander and return to the pan, off the heat.

Add a knob of butter and a splash of milk (if you have any) and mash until smooth. Season with salt and pepper. Cover with a lid to keep warm.

Transfer the korma mixture to an appropriately-sized ovenproof dish. Top with the mash, using the back of a spoon to smooth it out. Sprinkle over the cheese, then grill until golden and bubbling, 5-6 mins.

Meanwhile, trim the green beans. Wipe out the saucepan.

Pour the boiled water into the (now empty) saucepan with ½ tsp salt and heat on high.

Bring the water back to the boil, then add the green beans and cook until just tender, 4-6 mins.

Once cooked, drain in a colander, then return to the pan. Season with salt and pepper. Toss in olive oil.

When everything's ready, divide the korma pie between your plates. 

Serve with the green beans on the side.