Six free-range chicken thighs, skin off, bone out (430g)
One heaped tbsp red Thai curry paste
1 x 400g tin of light coconut milk
One bunch of spring onions
One bunch of fresh coriander (30g)
1½ mugs Thai jasmine rice (450g)
150g sugar snap peas
Preheat the oven to gas 6, 200°C, and fan 180°C. Carefully quarter the squash lengthways, deseed and cut into 3cm chunks, then tip into a large roasting tray, along with the chicken thighs.
Season lightly with sea salt, add the curry paste, then give everything a good mix and roast for 45 mins or until golden and cooked.
When the time's up, remove the tray from the oven and pour in the coconut milk.
Trim and finely chop the spring onions and half the coriander (stalks and all), and add to the tray.
Give everything a good mix, then roast for 15 minutes while you cook the rice.
Fill 1½ builder's mugs with rice and tip into a pan, along with three cups of boiling water.
Cook on medium heat, with the lid off, for 10 mins, or until all the water has been absorbed and the rice is light and fluffy.
Meanwhile, halve the cucumber lengthways, scoop out, and discard the watery seeds.
Cut into rough chunks and place a pinch of salt in a bowl. Finely grate in the zest from 1 lime and squeeze in the juice (to avoid waste, cut the squashed lime into quarters and pop it into a jug of water for a refreshing drink).
Give everything a good scrunch with your hands, then finely chop the remaining coriander leaves and scatter a few over the cucumber.
Slice the sugar snap peas in half lengthways and add to the tray for the last 2 mins.
Scatter the remaining coriander over the traybake. Slice the remaining lime into wedges for squeezing over, then serve with the cucumber salad and fluffy rice.