Free Range Chicken Thigh & Scotch Bonnet Patty W. Fries & Creamy Slaw

Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and before you start cooking, take your chicken out of the fridge, open the packet and let it air

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

Once hot, add your diced chicken and cook for 4-5 min or until lightly browned, breaking up any larger pieces with a wooden spoon as you go

Meanwhile, peel and finely chop your shallot[s]

Peel and finely chop (or grate) your garlic

Add half your ground turmeric (you'll use the rest later!) to a small bowl with a drizzle of vegetable oil – this is your turmeric oil

Once lightly browned, add the diced shallot and cook for 2-3 min or until starting to soften

Once softened, add the chopped garlic, half your dried thyme, half your all purpose seasoning (you'll use the rest later!), curry powder, ground allspice, the remaining ground turmeric and your scotch bonnet paste (can't handle the heat? Go easy!)

Add 1 tsp [1 1/2 tsp] [2 tsp] flour and cook for 30 secs or until fragrant

Once fragrant, add 100ml [150ml] [200ml] cold water, bring to a boil and cook for 2-3 min or until thickened – this is your patty filling

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 into 1 rectangle per person and add them to a baking-paper lined baking tray (or two!)

Add the patty filling to one side of each pastry rectangle, covering only one half and leaving a border of pastry around the edge

Brush a little cold water around the edges of the pastry and press the edges together firmly with your fingers to seal in the mixture, with as little air trapped inside as possible

Trim the edges of the pastry into a semi-circle shape and then crimp round the edge with a fork

Brush the turmeric oil over the pastry

Put the tray[s] in the oven for 20-25 min or until cooked though and golden (no pink meat!) – this is your spicy chicken & scotch bonnet patty

While the patty is cooking, cut your potatoes (skins on) into fries

Add the fries to a baking paper-lined baking tray with the remaining dried thyme, remaining all purpose seasoning, a little drizzle of vegetable oil and a pinch of salt and pepper

Give everything a good mix up and put the tray in the oven for 20-25 min or until golden and crisp – these are your thyme fries

Top, tail, peel and grate your carrot[s]

Slice your apple[s] finely, discard the core[s] then chop into matchsticks

Add the grated carrot and chopped apple to a bowl with your white wine vinegar, mayo and a pinch of salt

Give everything a good mix up – this is your carrot & apple slaw