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

Trim the carrot, then quarter lengthways (no need to peel). Chop widthways into small chunks. Chop the potatoes into 2cm chunks (no need to peel).

Pop the carrot and potatoes 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 on the middle shelf until golden, 30-35 mins. Turn halfway through.

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

Pop the veg in separate sections on a plate and set aside for now.

Next, lay a chicken breast onto your (now empty) chopping board. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.

Place your hand flat on top and slice into it from the side until there's 2cm left (be careful not to slice all the way through). Open it up like a book - you've butterflied your chicken!

Repeat with the other breast(s). IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Spread the korma curry paste over the chicken and season with salt and pepper. Lay the butterflied chicken onto another lightly oiled baking tray.

Bake on the top shelf of your oven until golden and cooked through, 15-20 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

When the veg has 5 mins remaining, heat a drizzle of oil in a large frying pan on medium heat.

Add the spring greens along with the water (see pantry for amount), cover with a tight-fitting lid and cook until wilted, 5-6 mins. Add the garlic and cook for 1 min more. Season with salt and pepper.

Add the roasted potatoes and carrot to the pan, tossing to combine. Stir through the mango chutney and season with salt and pepper.

Remove from the heat. 

Share the hash between your plates, then slice the chicken widthways into 2cm thick slices and lay on top.

Finish with a dollop of soured cream.