Creamy Harissa, Chicken Breast and Double Cheese Pasta Bake

While the pasta cooks, halve the bell pepper and discard the core and seeds. Chop into 1cm chunks. 

Peel and grate the garlic (or use a garlic press). Drain the sweetcorn in a sieve. 

Drain the mozzarella and squeeze out as much liquid as you can. Pat dry with kitchen paper, then tear into small pieces.

Grate the Cheddar. 

Preheat the grill to high.

Heat a drizzle of oil in a large frying pan on high heat. Once hot, add the diced chicken, pepper chunks and corn. Stir-fry until golden, 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Lower the heat to medium and add the garlic and harissa paste (add less if you'd prefer things milder). Stir-fry for 1 min more. 

Stir in the tomato puree, veg stock paste, creme fraiche, sugar and water for the sauce (see pantry for both amounts).

Bring the sauce to the boil, then lower the heat and simmer until thickened, 3-4 mins. Taste and season with salt and pepper if needed. IMPORTANT: The chicken is cooked when no longer pink in the middle.

When ready, combine the cooked pasta and sauce (in whichever pan is biggest). Add a splash of water if it's a little too thick, then transfer to an appropriately sized ovenproof dish.

Scatter over the mozzarella and Cheddar.

Pop the dish under the grill and cook until the cheese is bubbling and golden, 7-8 mins.