Creamy Butter Chicken Pie

• Meanwhile, slice tomato into wedges. Drain sweetcorn. • Cut chicken tenderloins into 2cm chunks. • In a medium bowl, combine chicken, mild North Indian spice blend, a drizzle of olive oil and a pinch of salt.

• In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook chicken and corn, tossing occasionally, until browned and cooked through, 5-6 minutes. • Reduce heat to medium-high. Add tomato paste, Mumbai spice blend and remaining garlic and cook until fragrant, 1 minute. • Stir in light cooking cream and a splash of water and simmer, until slightly reduced, 1-2 minutes.

• Transfer chicken filling into a medium baking dish and spread over mashed potato. • Drizzle generously with olive oil and sprinkle over Cheddar cheese. Grill until golden, 5-10 minutes.

• To a large bowl, add mixed salad leaves, tomato and a drizzle of white wine vinegar and olive oil. • Toss to coat and season.