Chicken, Onion and Sun-Dried Tomato Stew

Heat a large frying pan on medium-high heat with a drizzle of oil.

Once hot, add the chicken and pan-fry until brown all over, 5-7 mins. Season with salt and pepper.

Add the onion in halfway through, stirring occasionally. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

When there is 1 min remaining, add the garlic and sun-dried tomato paste. Stir and cook until fragrant, 1 min.

Once the chicken has browned, add the passata, red wine stock paste, chicken stock paste, dried thyme, green beans, the water and salt (see pantry for both). Stir well.

Bring to the boil, then lower the heat to medium-low and simmer, stirring occasionally, until the sauce has thickened, the beans have softened and the chicken is cooked through, 6-8 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

While the chicken simmers, heat a medium frying pan on medium-high heat with a drizzle of oil.

Once hot, add the riced cauliflower and cook until just soft, 2-3 mins. Season well with salt and pepper.

Stir though the butter (see pantry), 1 min more.