Speedy Tomato Cajun Chicken

a) Boil a full kettle. Trim and cut the green beans into thirds. b) Chop the potatoes into 2cm chunks (peel first if you prefer). c) Pour the boiling water into a large saucepan with 1/2 tsp salt. d) Add the potatoes to the water and cook until you can easily slip a knife through, 15-18 mins.

a) Meanwhile, heat a drizzle of oil in a frying pan on medium-high heat. b) Once hot, add the diced chicken and green beans to the pan and season with salt and pepper. TIP: Notice a stronger smell from your chicken? Don't worry, this is normal due to packaging we use to keep it fresh. c) Cook until browned all over, 5-6 mins. Turn occasionally. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

a) Once the chicken has browned, add the garlic and Cajun spice mix (add less if you'd prefer things milder). Stir-fry for 1 min. b) Stir in the passata, chicken stock paste and sugar (see pantry for amount). Bring to the boil, then lower the heat and simmer. c) Cook until the chicken is cooked through and the sauce has thickened, 3-4 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

a) Once the sauce has thickened and the chicken is cooked through, stir through the creme fraiche and hard Italian style cheese. b) Season with salt and pepper. c) Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.