I used the Simply Better corn-fed chicken at the cookery school recently and everybody loved it. Some people are a little wary of the colour, but they change their mind once they taste it. The flavour and moisture are fantastic. It will be great for this one-pot curry. Green Saffron is a successful spice company based in Midleton, Co Cork, and it has a very good website that is worth a look.

For the yoghurt I particularly like Killowen. Instead of butternut squash you could use sweet potato, and sometimes I like to add peas. It is nice to serve with tzatziki, a popular Greek dish made from yoghurt and cucumber.

For the beef fajitas you might want to try rump steak, which is good value. This recipe also works really well with chicken, turkey or pork. The sour cream adds a nice freshness. You could make the tomato salsa the day before but, if you do, add some acidity to it, like lemon.

Happy cooking, Neven

One-pot chicken curry

Serves four to six

1 tbsp rapeseed oil

One large onion, finely chopped

Two large garlic cloves, finely chopped

2.5cm (1in) knob fresh ginger, peeled and grated

1 tbsp medium curry powder (or use sachet from Green Saffron)

250ml (9fl oz) Greek-style yoghurt

400g (14oz) can plum tomatoes

Pinch of sugar

One butternut squash, peeled, seeds removed and cut into cubes

400g (14oz) skinless boneless chicken, cut into bite-sized pieces

Two large handfuls baby spinach leaves

Toasted, flaked almonds, to garnish

White wraps or steamed rice and tzatziki, to serve

  • 1 Heat the oil in a large saucepan over a medium heat and cook the onion for about 10 minutes, until lightly golden, then add the garlic and ginger and cook for another minute or so. Stir in the curry powder and cook for one minute, then add the yoghurt – a large spoonful at a time – stirring continuously.

  • 2 Add the tomatoes and season with salt, pepper and sugar. Simmer for a couple of minutes and then blitz with a hand blender until smooth.

  • 3 Stir in the butternut squash and chicken pieces. Cover with a lid and cook gently for 15-20 minutes until the butternut squash and chicken are tender. Stir in the spinach leaves and allow to just warm through. Garnish with the flaked almonds and serve with wraps or rice and tzatziki.

    • Beef fajitas with cherry tomato salsa

    Serves four

    2 tsp paprika

    1 tsp ground cumin

    1 tsp ground coriander

    2 tbsp rapeseed oil

    One red onion, thinly sliced

    450g (1lb) beef stir-fry strips

    One red pepper, seeded and thinly sliced

    One yellow pepper, seeded and thinly sliced

    Eight plain tortilla wraps

    200ml (7fl oz) sour cream

    For the salsa:

    100g (4oz) cherry tomatoes, quartered

    One ripe avocado, stoned and diced

    Two spring onions, finely chopped

    Fresh coriander leaves and lime wedges, to garnish

  • 1 Mix together the paprika, cumin and coriander in a bowl and toss with the beef stir-fry strips until evenly coated.

  • 2 Heat the oil in a large frying pan and sauté the red onion until lightly browned. Add the coated beef stir-fry strips and continue to cook for three to four minutes until sealed. Add the red and yellow peppers and cook for another two to three minutes, sprinkling over a tablespoon of water to help the vegetables cook.
  • 3 To make the salsa, mix the ingredients together and season with salt and pepper.
  • 4 Heat the wraps and fill with the beef fajita mixture, then top with the sour cream and scatter over the cherry tomato and avocado salsa. Garnish with the fresh coriander and lime wedges to serve.