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. 

Spread the korma curry paste over the chicken and drizzle with a little oil. Season with salt and pepper.

Heat a drizzle of oil in a large frying pan on medium-high heat. Season the chicken with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Once hot, lay the chicken into the pan and cook until browned, 5 mins each side. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Once cooked, remove from the oven, cover with foil.

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 breasts 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.