Chicken and Mushroom Hotpot

When your pan of water is boiling, add the potatoes and cook until just tender, 14-16 mins. TIP: The potatoes are cooked when you can easily slip a knife through, but be careful not to overcook them.

Once cooked, carefully drain in a colander and set aside.

While the potatoes cook, heat a drizzle of oil in a frying pan on medium-high heat.

Once hot, add the chicken, onion and mushrooms. Season with salt and pepper.

Fry, stirring occasionally, until the chicken is cooked through and the veg has softened, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.

Meanwhile, trim the carrots, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.

Pop the carrots onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer, then roast on the middle shelf of your oven until tender, 20-25 mins. Turn halfway through.

In the meantime, peel and grate the garlic (or use a garlic press).

In a small bowl, combine the breadcrumbs and olive oil for the crumb (see pantry for amount). Season, then set aside.

Once the chicken is cooked and the veg has softened, stir in the garlic and cook for 1 min more.

Stir the chicken stock paste and water for the sauce (see pantry for amount) into the pan, then bring to the boil.

Mix in the creme fraiche, then turn down the heat and simmer gently until thickened, 3-4 mins. Taste and season with salt and pepper if needed.