The Indian Chicken Thigh Christmas Naanwich

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

Add the ground turmeric, ground smoked paprika, chilli flakes (can't handle the heat? Go easy!), half the curry powder, half the Greek-style yogurt (you'll use the rest later!) and a pinch of salt and pepper to a large bowl and stir it all together – this is your tandoori marinade

Add the chicken to the tandoori marinade and give everything a good mix up – this is your marinated chicken

Peel the potatoes, then chop into small bite-sized cubes

Add the marinated chicken to one side of a baking tray

Add the potato cubes to the other side of the tray

Tip: Cooking for 4? Use 2 trays!

Sprinkle the remaining curry powder over the potato cubes, season with a pinch of salt and pepper and drizzle with vegetable oil – these are your spiced roast potatoes

Give everything a good mix up and put the tray in the oven for 18-20 min or until the chicken is cooked through (no pink meat!)

While everything is in the oven, grate the carrot[s]

Combine the cranberry sauce, tamarind paste and grated carrot in a bowl – this is your tamarind & cranberry slaw

Chop the coriander finely, including the stalks (save a few whole leaves for garnish!)

Peel the parsnip[s] then continue to peel lengths until you end up with a pile of parsnip ribbons

Once the tandoori chicken is cooked, transfer it to a clean chopping board and reserve the tray

Add the parsnip ribbons to the reserved tray and return it to the oven for 5 min further or until both the potatoes and parsnips are golden and crispy

Put the naans in the oven for 3 min or until warmed through

Shred the tandoori chicken apart, using two forks – this technique is known as 'pulling'

Spread the remaining natural yoghurt over 1 [2] naan[s], then top with the tamarind & cranberry slaw and the pulled tandoori chicken

Sprinkle over the chopped coriander then top with the remaining naan[s] – these are your Indian chicken Christmas naanwiches