Free Range Chicken Curry Pasty With Mango-Sriracha Dip

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Take your chicken out of the fridge, open the packet and let it air

Peel and finely slice your brown onion[s]

Heat a large, wide-based pan (preferably non-stick with a matching lid) with a drizzle of vegetable oil over a medium-high heat

Once hot, add the sliced onion, free range chicken breast portion[s] and 1 tsp [1 1/2 tsp] [2 tsp] flour

Cook for 3-4 min on each side or until the chicken is golden

Once golden, reduce the heat to medium and add your curry powder, chicken stock mix and a couple of splashes of water and cover with a lid

Cook for a further 12-15 min or until the chicken is cooked through (no pink meat!)

Meanwhile, dust a work surface with a small handful of flour

Unwrap your puff pastry and roll it out to approx. 0.5cm thickness with a rolling pin

Cut the puff pastry into 1 rectangle per person and add the pastry to a non-stick baking paper-lined baking tray (or two!), then set aside

Cut your potatoes (skins on) into chips

Add the chips to a baking tray (or two!) with a drizzle of vegetable oil and a pinch of salt and pepper, give everything a good mix up

Put the tray[s] in the oven for 25-30 min or until the chips are golden and crisp

Once the chicken is cooked, transfer it to a clean board and shred it apart using two forks – this technique is known as 'pulling'

Return the pulled chicken to the pan with the onion, season generously with salt and pepper then give it a good mix up – this is your pulled curry chicken

Divide the pulled curry chicken between the pastry, covering only one half of the rectangle[s]

Brush a little cold water around the edges of the pastry (this helps to seal the pastry!)

Fold the pastry over the filling and seal firmly together then use a fork to crimp along the join and prick air holes all over

Brush the pastry with a little milk and top with half the nigella seeds (you'll use the rest later!), then put the tray[s] in the oven for 17-20 min or until golden and cooked through – this is your free range chicken curry pasty

Meanwhile, wash your salad, then pat it dry with kitchen paper

Combine your mango chutney, sriracha (can't handle the heat? Go easy!) and mayo in a small bowl – this is your mango-sriracha dip