Chicken pilau pie

Preheat the oven to 180°C/160°C fan/gas mark 4.

First, make the dough for the naan by placing the flour (150 g), semolina (150 g), yeast (7 g), sugar (10 g) and a good pinch of salt in a large bowl. Add in the yogurt (125 ml) and vanilla pod (1/2) seeds along with 25ml vegetable oil and 100ml warm water, and mix until a dough forms. You could also do this by using the dough hook attachment on a mixer.

Knead in the mixer or on a board for 4-5 minutes, adding a little extra flour if necessary. Cover loosely with cling film and leave in a warm place for 40 minutes.

Place the drumsticks (8) skin side up in a large roasting tray. Sprinkle over the turmeric (1/2 tsp) and paprika (1 tsp) well and drizzle over a little oil. Place into the oven and roast for 35-40 minutes.

To make the pilau, heat 2 tbsp rapeseed oil in a heavybased pan. Add the cumin seeds (1 tsp), garam masala (1 tsp), curry powder (1 tsp), coriander seeds (1 tsp), bay leaves (2), cinnamon stick (1), star anise (2), onion (1) and garlic (3 cloves), cook for 1 minute, then add the rice (300 g), chicken stock (500 ml), milk (100 ml) and saffron (1 pinch). Bring to a simmer, cover and cook for 10 minutes. Turn off the heat and keep covered for a further 10 minutes.

Meanwhile, make the pineapple salsa. Sweat the pineapple (1) in a pan over a medium heat to evaporate the juices. Once reduced, add the mustard seeds (1 tsp), vinegar (1 tbsp) and honey (2 tbsp), Stir in the mint (1 handful) and coriander (1 handful) just before serving.

To make the raita, combine yogurt (200 g), cucumber (1/2), lime juice (1/2) and mint (1 handful), season well and chill until ready to serve.

When the chicken is cooked, remove the meat from the bones and tear into bite-sized pieces.

Remove the bay leaves, cinnamon stick, star anise, onion and garlic from the pilau rice. Mix in the chicken pieces, then transfer to an ovenproof pie dish.

Increase the oven temperature to 220°C/200°C fan/gas mark 7.

Roll the naan dough out to a disc approximately 1-2cm larger than the diameter of the pie dish. Cover the rice mixture with the naan lid and squeeze the edges around the rim.

Bake in the oven for 12-15 minutes, until browned and crisp to the touch.

Brush the naan pie lid with the butter (25 g), sprinkle over the garlic (1 clove) and garnish with coriander (1 handful) to serve.

Divide the pie between serving dishes and serve with the salsa and raita.