• Preheat oven to 240ºC/220ºC fan-forced. Boil the kettle. • Cut chicken thigh into 2cm chunks. • Cut cauliflower into small florets, then place in a baking dish.  • Drizzle with olive oil, season with salt and toss to coat. Roast until tender and brown around edges, 20-25 minutes.

• Meanwhile, half-fill a large saucepan with boiling water, then add a generous pinch of salt. • Peel potato and cut into large chunks. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and return potato to the pan. • Add the plant-based butter and plant-based milk, then season with salt. Mash until smooth. Cover to keep warm. TIP: Save time and get more fibre by leaving the potato unpeeled.

• Meanwhile, thinly slice white and light green parts of leek. Drain the cannellini beans. • In a large frying pan, heat a drizzle of olive oil over medium heat. Cook chicken and leek, tossing, until browned, 5-6 minutes. • Add Mumbai spice blend, mild North Indian spice blend, ginger paste and tomato paste, and cook until fragrant, 1-2 minutes. • Reduce heat to medium, then add cannellini beans, coconut milk, vegetable stock powder and the water. Simmer until slightly thickened, 2-3 minutes.

• Preheat grill to high. • Remove pan from heat, add baby spinach leaves, and stir until slightly wilted. • Transfer bean filling and roasted cauliflower to a baking dish and stir to combine. Spread evenly with the mash.

• Sprinkle over brown mustard seeds and drizzle with olive oil. • Grill until lightly golden, 8-10 minutes.

• Divide chicken and potato-topped cannellini bean curry pie between plates. Enjoy!