Heat your oven to 200°C/Fan 180°C/Gas 6. Peel the celeriac. Chop into small pieces and toss them in a roasting tin with ½ tbsp olive oil and a pinch of salt and pepper. Slide the tin into the oven and roast for 10 mins. Fill and boil your kettle.

Peel the ginger, turmeric and garlic. Finely grate all 3 (see our tip for stain-free turmeric prep). Halve the chilli, flick out most of the seeds and finely chop it. Pop into a bowl and mix with 2 tsp garam masala to make a paste. Fill and boil your kettle.

Crumble the stock cube into a heatproof jug. Add 400ml boiling water and the spice paste and stir.

Peel, core and coarsely grate the apples. Finely chop the coriander leaves and stalks, keeping them separate.

When the celeriac has roasted for 10 mins, remove the tin from the oven and fold through the apples. Sit the chicken breasts on top. Pour over the spiced stock. Drizzle the chicken with ½ tbsp olive oil and season with salt and pepper. Slide back into the oven to roast for 25 mins.

While the chicken is cooking, rinse the rice under cold water then tip into a small pan. Pour in 300ml hot water from the kettle and add a pinch of salt. Cover, bring to the boil then turn the heat right down and simmer for 8 mins till the water is absorbed and the rice is tender. Take the pan off the heat and set aside, lid on, for 5 mins to finish cooking the rice.

Remove the chicken from the tin and pop onto a plate. Cover with foil to rest. Tip the celeriac and apples into a food processor with any stock from the tin and the coriander stalks. Blitz to a smooth purée. No processor? Mash everything together with a masher for a chunkier sauce. Serve the roast chicken with the curry sauce and rice, garnished with the coriander leaves.