• Preheat oven to 220ºC/200ºC fan-forced. Chop cauliflower (including stalk!) into small florets. Cut parsnip and carrot into bite-sized chunks. Slice onion (see ingredients) into wedges. • Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender and brown around edges, 20-25 minutes.

• Meanwhile, finely chop garlic. • When the veggies have 5 minutes remaining, heat a large frying pan over medium heat with a drizzle of olive oil. • Add diced chicken, garlic, Mumbai spice blend and tomato paste (see ingredients) and cook, tossing occasionally, until browned and cooked through, 5-6 minutes. • Add mild curry paste, coconut milk, the brown sugar and a splash of water and cook until slightly reduced, 2-3 minutes. TIP: Chicken is cooked through when it's no longer pink inside.

• Remove pan from heat, stir through roasted veggies and baby leaves. Season to taste.

• In a small microwave-safe bowl, add the butter and microwave in 10 second bursts until melted. • Meanwhile, transfer veggie filling to a baking dish. Lightly scrunch each sheet of filo pastry and place on top of filling to completely cover.

• Gently brush melted butter over to coat and sprinkle over brown mustard seeds. • Bake pie until golden, 15-20 minutes.

• Divide mild roast veggie and chicken curry filo pie between plates. Enjoy!