M&S Masala chicken pie

1Preheat the oven to 220°C/200°C fan/gas mark 7.

2Heat the vegetable oil (1 tbsp) in a large frying pan, add the diced chicken, season with salt and black pepper and cook until caramelised and golden.

3Add the root ginger (2 tbsp), chilli and garlic (3 cloves) cloves and the chunky butternut mix (600 g) to the pan, season and stir to combine. Add the tikka masala curry sauce and bring to a gentle simmer, then cook for 10 minutes. Stir in the baby spinach (120 g).

4Transfer the contents of the pan into an ovenproof baking dish or pie dish. Top with the puff pastry sheet and crimp the edges to seal. Brush the pastry top with a little milk (to taste), this will help give you a lovely golden topped pie crust.

5Bake in the preheated oven for 25 minutes. Serve with your family's favourite veg.