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

b) Pop the diced sweet potato 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.

c) When the oven is hot, roast on the top shelf until golden and tender, 18-20 mins. Turn halfway through.

a) Meanwhile, boil a half-full kettle.

b) Pour the boiled water into a large saucepan with ¼ tsp salt on high heat. Add the rice and cook for 10-12 mins.

c) Once cooked, drain in a sieve, then pop it on top of the pan and allow to steam until ready to serve.

a) Drain the halloumi, then cut it into 2cm chunks. 

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

c) Once hot, add the halloumi and fry, turning frequently, until golden, 6-7 mins.

d) Once cooked, remove from the pan to a plate lined with kitchen paper.

a) Wipe out the (now empty) frying pan and return to medium-high heat with a drizzle of oil. Drain the prawns.

b) Once hot, add the prawns to the pan and stir-fry, 2-3 mins. Add the Zanzibar style curry powder and fry for 1 min.

c) Stir through the coconut milk, veg stock paste and water for the sauce (see pantry for amount).

d) Bring up to the boil, then lower to a simmer. Cook until thickened slightly, 3-4 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns. They're cooked when pink on the outside and opaque in the middle.

a) Add the peas to the curry and cook for 1-2 mins. 

b) When the sweet potatoes have roasted, stir through the curry along with the honey and fried halloumi. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.

c) Remove from the heat, then taste and season with salt and pepper if needed.

a) Fluff up your rice with a fork and share between bowls.

b) Top with your curry.

c) Sprinkle over the crispy onions and chilli flakes (add less if you'd prefer things milder) to finish.