Asma Khan served up a tasty jalfrezi with leftover chicken and courgette burrata on James Martin’s Saturday Morning.

The ingredients are: 4 tbsp vegetable oil, 1 onion, roughly cut into chunks, 2.5-cm piece of fresh root ginger, grated, 2 whole dried red chillies about 300g (2 cups), leftover roast chicken cut into 2.5-cm strips this may not be possible depending on the type of meat, left over – but avoid small pieces as these will fall apart in the cooking, 1⁄2 tsp ground turmeric, 1⁄2 tsp chilli powder, 2 fresh tomatoes, cubed, 1⁄4 green (bell) pepper, cut into strips and any leftover roast potatoes from the Sunday roast, cubed.

Optional: 2 fresh green chillies (medium spicy, with seeds left in), cut into rough chunks salt, to taste and handful of coriander (cilantro) leaves, chopped, to garnish.

See recipes from Asma in her book titled: Monsoon: Delicious Indian Recipes for Every Day and Season available from Amazon now.