Put all vegetables except onion and garlic in food processor and chop until only small pieces are left. Heat large pot with 1 tsp olive oil. Cook onion and garlic until translucent. Stir in spices, the add chopped vegetables, chicken broth and chicken. Cook for 1/2 hour. Top with Greek yogurt, lime wedge and toasted tortilla strips.

* Season the pork and quickly brown for a couple of minutes in a frying pan with a little olive oil spray.

*Remove from the heat and place in the slow cooker along with all the other ingredients.

* Combine well, cover and leave to cook on low for 5-7 hours or until the pork is tender and cooked through.

‘Butter’ chicken is an East Indian favorite, also known as murgh makhani. This version can be made in a slow-cooker, and is Paleo and keto-friendly.

A lovely loaf to start the day.