Free, Serves 4


  • 1 large cauliflower, broken into florets
  • 2 tbsp tikka curry powder
  • 8 skinless and boneless chicken thighs (or see tip)
  • 400g red and yellow cherry tomatoes, halved
  • 200g baby leaf spinach


  1. Preheat your oven to 200°C/fan 180°C/gas 6.
  2. Cook the cauliflower florets in a saucepan of boiling water over a high heat for 5 minutes, or until just tender. Drain well.
  3. Meanwhile, mix the curry powder and 3 tbsp water in a shallow dish to make a smooth paste. Make a few slashes in each chicken thigh, add to the paste and toss to coat evenly. Spray a large non-stick roasting tin with low-calorie cooking spray and arrange the chicken thighs in a single layer.
  4. Toss the cauliflower with any remaining curry paste to coat the florets lightly and add to the tin around the chicken thighs. Season lightly, spray with low-calorie cooking spray and roast for 10 minutes. Scatter over the tomatoes and cook for a further 20 minutes, or until the chicken is cooked through and the veg is tender.
  5. Just before the end of the cooking time, place the spinach in a large colander over the sink and pour over a kettle of boiling water to wilt it. Drain well, add to the chicken and cauliflower and serve hot.