Chicken on Guinness® Braised Butter Bean Cassoulet

Meanwhile, trim the courgette, then halve lengthways. Slice widthways into 1cm thick pieces.

Peel and grate the garlic (or use a garlic press).

Heat a drizzle of oil in a large saucepan on medium-high heat.

Once hot, add the courgette and stir-fry until browned on the outside and softened, 5-6 mins.

Add the garlic and stir-fry until fragrant, 1 min.

Stir in the Guinness® paste, chicken stock paste, creme fraiche, sugar (see pantry for amount), butter beans and their liquid.

Bring to the boil, then reduce the heat and simmer until thickened, 3-4 mins.

Once the sauce has thickened, add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

Stir in the butter (see pantry for amount) until melted.

Taste and season with salt and pepper if needed. Add a splash of water if you feel it needs it.