Creamy Gobi Matar Tikka Masala

a) Preheat your oven to 240°C/220°C fan/gas mark 9. Fill and boil your kettle for the rice.

b) Halve any large cauliflower florets. Pop them onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer, then sprinkle over half the North Indian style spice mix.

c) When the oven is hot, roast on the top shelf until golden and tender, 15-18 mins. Turn halfway through.

a) While the cauli roasts, pour the boiled water into a large saucepan with  ¼ tsp salt on high heat.

b) Add the rice and cook for 10-12 mins.

c) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.

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

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

c) Once hot, add the tikka masala paste, garlic and remaining North Indian style spice mix. Stir-fry until fragrant, 30 secs.

a) Pour the passata, veg stock paste and water for the curry (see pantry for amount) into the pan.

b) Stir through the creme fraiche.

c) Bring to the boil, then turn the heat down slightly. Simmer until thickened, 4-5 mins, stirring occasionally.

a) Once the sauce has thickened, stir through the peas, mango chutney and butter (see pantry for amount).

b) Once cooked, gently stir the roasted cauliflower through the sauce.

c) Cook until piping hot, 1-2 mins, then remove from the heat.

d) Taste and season with salt and pepper if needed.

a) When everything's ready, fluff up the rice with a fork, then share between your bowls.

b) Spoon over the cauliflower and pea tikka masala.