Nadiya Hussain served up a tasty saag aloo chicken jalfrezi with spinach, tomato soup and brown sauce on Nadiya’s Simple Spices.

The ingredients are: 3 tbsp oil, for frying, 3 dried red chillies, 4 garlic cloves, thinly sliced, 400 g can cream of tomato soup, 1.5 tsp salt, 4 tbsp brown sauce, 4 tbsp art masala mix (eight-spice mix), 2 red onions, quartered, 2 red peppers, quartered, 560 g can cooked potatoes, 200 g cooked chicken, shredded and 80 g fresh baby spinach.

To serve: 20 g fresh coriander and 2 spring onions, sliced.

See recipes by Nadiya in her book titled: Nadiya’s Simple Spices available from Amazon now.