Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes into 2cm chunks (no need to peel).

Pop the chunks onto a large baking tray. Drizzle with oil, sprinkle over the cumin seeds, season with salt and pepper, then toss to coat.

Spread out in a single layer. TIP: Use two baking trays if necessary. 

When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

Meanwhile, in a large bowl, combine two thirds of the mayo and half the mango chutney.

Toss the coleslaw mix through the mayo dressing and season with salt and pepper. 

Lay the chicken thighs flat onto a medium baking tray. Spread the korma curry paste over the chicken thighs and drizzle with a little oil. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.

Season with salt and pepper. MPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Roast the chicken on the middle shelf of your oven until browned and cooked through, 16-18 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Just before everything's ready, toss the rocket with the mango slaw. TIP: Don't add the leaves too early or they'll go soggy.

Share the chicken thighs between your serving plates and drizzle over the remaining mango chutney.

Serve with the cumin potatoes and mango rocket slaw.

Add the remaining mayo alongside for dipping.