Potato-Topped Chicken & Lentil Curry Pie

• While cauliflower is roasting, peel potato and cut into bite-sized chunks. Cook in the boiling water until easily pierced with a knife, 10-15 minutes. • Drain and return to the pan. Add the butter and milk to the potato and season generously with salt. Mash until smooth.

• While potato is cooking, thinly slice brown onion. • Roughly chop tomato. • Drain and rinse lentils. • Cut chicken breast into 2cm chunks.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Add chicken and onion and cook, tossing occasionally, until browned, 5-6 minutes. • SPICY! The curry paste is mild paste so use less if you're sensitive to heat! Add mild Thai red curry paste and the soy sauce and cook stirring, until fragrant, 1-2 minutes. • Reduce the heat to medium. Add coconut milk and drained lentils, and simmer until thickened, 2-3 minutes. Season to taste.

TIP: Add a splash of water if the curry looks too thick.

• When the veggies are roasted, remove from the oven and transfer the lentil curry to the baking dish. Stir to combine. • Top with potato and spread out evenly. Bake until lightly golden, 5-8 minutes. • Meanwhile, in a medium bowl, combine tomato, mixed salad leaves, a drizzle of white wine vinegar and olive oil. Toss to coat and season to taste.