Dice the onion and chilli, grate the ginger and crush the garlic.

Fry the onion in a drizzle of cold pressed rapeseed oil on a low heat with a pinch of salt for 3-4 minutes. Add the garlic, ginger and spices and fry for a further 2 mins. Add 2 tbsp of coconut milk then the massaman paste and the chilli and stir to combine. Cook for a further minute, then add the remaining coconut milk and stock. Bring to the boil.

Peel and chop the swede into 3cm cubes. Add this to the pan with the raw chicken breasts. Lower the heat slightly and simmer on a medium heat for 10-12 minutes. Depending on how big the chicken breasts are, they could take a few minutes more or less to cook. Regularly check the chicken and when just cooked, remove from the pan. Shred the chicken using two forks then set aside.

Using a hand or stand blender, blend the sauce until smooth, thick and creamy.

Place the saucepan back on the hob and bring the sauce up to the boil again. Peel, then evenly chop the carrot and potatoes and add them to the pan. Simmer for 10 minutes, or until the vegetables are nearly cooked.

Preheat the oven to 200 degrees.

Add the peanut butter, fish sauce, soy sauce, cornflour, cashews and lime to the pan. Stir to combine and simmer for a further 3 minutes. When the sauce has thickened slightly, add the fresh coriander. Taste and adjust as needed.

Crumple the filo pastry in your hands and cover the curry in a thin pastry layer. Drizzle some cold pressed rapeseed oil over the pastry and sprinkle with sesame seeds.

Bake for 20 mins, or until the pastry is golden and crunchy. Serve and enjoy!