Indian Chicken & Lentil Dhal Pie

• In a large saucepan, heat a drizzle of olive oil over a medium-high heat. • Add soffritto mix and chicken, tossing occasionally, until browned, 5-6 minutes. • Add ginger paste, Bengal curry paste (see ingredients) and tomato paste and cook, stirring until fragrant, 2 minutes.

• Stir through the water, lentils, coconut milk and a pinch of salt. • Cover with a lid, reduce the heat to medium and cook, stirring occasionally, until the lentils have softened, 20-22 minutes. • In the last 2 minutes, remove the lid and stir through baby spinach leaves until wilted.

TIP: Add a splash of water if the sauce looks dry.

• Meanwhile, cook potato in the saucepan of boiling water until easily pierced with a fork, 12-15 minutes. • Drain and return to the pan. • Add the butter and milk to the potato. Season generously with salt. Mash until smooth.

• While the sauce is cooking, preheat the grill to high. Transfer lentil mixture to a baking dish. Gently spread the mash over the lentil mixture with the back of a spoon. Grill the pie until lightly golden, 5-10 minutes. • Meanwhile, pick and roughly chop mint. • In a small bowl, combine Greek-style yoghurt and mint. Season to taste.