Mango Chicken

Preheat the oven to 180C / 350F / gas mark 4. Place the chicken fillets in a small ovenproof dish that they will fit into snugly. Mix together the mango chutney in a separate bowl with the yoghurt and wholegrain mustard and season lightly with salt, if using and pepper to taste. Then spoon a third over the chicken, turning to coat the fillets evenly. Set aside to marinade for 10 minutes, if time allows.

Cover the chicken tightly with tin foil and place in the oven for 20 minutes or until piping hot with no pink meat and the juices run clear. Set the remainder of the mango yoghurt aside to use as a dip.

Meanwhile, place the potatoes in a saucepan in a pan of boiling water and cook over a medium heat for 15-20 minutes or until tender (or use a two-tier steamer if you have one available).

Peel the butternut squash and remove the seeds, then cut into 2.5cm cubes – you need 240g in total. Break or cut off the broccoli florets and then cut into even-sized small florets so that they will cook evenly – you will need 240g in total. Put the butternut squash into a saucepan fitted with a petal steamer over a medium heat and cook for 10 minutes, then tip the broccoli on top and cook for another 5 minutes until all the vegetables are tender.

Arrange the mango chicken on plates with the steamed butternut squash and broccoli with the baby potatoes. Put small dipping bowls of the mango yoghurt alongside to serve.

If time allows, marinate the chicken fillets in the mango yoghurt in a non-metallic dish covered with clingfilm for up to 3 days on the bottom shelf of the fridge, which will tenderise the meat. Prepare the butternut squash and broccoli and keep in a suitable container ready to cook in the fridge for up to 3 days to save time before cooking. Leftover portions of this recipe can be put in the fridge within 2 hours of cooking and can be stored in an airtight container for up to 3 days. Only reheat once in the microwave when ready to eat or serve cold. If transporting bring cutlery with you.