Bake the sweet potatoes and/or squash in some rapeseed oil, along with the mushrooms for about 1hr 30mins on 200 degrees Celsius. It’s best to do this ahead of time. You could do this when cooking the chicken, if there’s room in your oven.

Heat about 4 tbsps of oil in a large cast iron pan and then fry the chopped peppers (frozen peppers will need to fry on their own a little while first, to get rid of the excess moisture) and diced carrots until golden brown.

Then add the sliced garlic, fennel and cumin seeds – gently fry them for a couple of minutes.

Add the chili and grated ginger, along with about 7 turns of roughly ground black pepper and a couple of pinches of sea salt - gently fry them for a couple of minutes.

Then add the Biryani paste - gently fry for a couple of minutes.

Add the chicken stock and deglaze the pan.

Quarter the baked mushrooms and add to the pan.

Add the passata. Stir and then simmer on a low heat for 1 and a half hours. Stir every half an hour to prevent the contents sticking to the bottom of the pan.

Then add the Cauliflower and/or cabbage and/or broccoli and/or Brussel sprouts, along with the chicken meat. Simmer for a further 20 minutes.

Dice the baked veg and add to the pan to heat through for a further 10 minutes.

Serve over brown rice, with steamed cavolo nero or regular kale on top, along with some organic live yoghurt & dahl on the side.