• Preheat oven to 220ºC/200ºC fan-forced. Cut cauliflower into small florets. Cut carrot and parsnip into bite-sized chunks. • Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until tender and brown around edges, 20-25 minutes.

• Meanwhile, boil the kettle. Finely chop garlic. • Cut chicken thigh into 2cm chunks.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook garlic, Mumbai spice blend and tomato paste until fragrant, 1-2 minutes. • Add the boiling water ( 11/4 cups for 2 people / 21/2 cups for 4 people), coconut milk and half the red lentils. Season, then stir to combine and bring to a simmer, 1-2 minutes.

• Transfer the lentil dhal mixture to a baking dish. Cover tightly with foil and bake until liquid is absorbed and lentils have softened, 20-25 minutes. • Meanwhile, wipe out the frying pan and return to high heat with a drizzle of olive oil. When oil is hot, cook chicken, tossing, until browned, 5-6 minutes. Transfer to a bowl and set aside. • When the dhal is done, remove from oven, stir through chicken, roasted veggies and a splash of water. Season to taste.

• Lightly scrunch each sheet of filo pastry and place on top of dhal mixture to completely cover. • Gently brush (or spray) pastry with olive oil. Return dhal pie to the oven and bake until pastry is golden, 20-25 minutes.

• Divide Indian lentil, chicken and cauliflower dhal filo pie between plates. Enjoy!