Crispy Chicken and Chilli & Chive Sauce

a) Meanwhile, fill a large saucepan with boiling water from your kettle and return to the boil with 0.5 tsp of salt. b) Chop the potatoes into 2cm chunks (no need to peel) an add to the pan. c) Cook until you can easily slip a knife through them, 12-15 mins, adding the spinach for the final minute of cooking. d) Drain in a colander and return to the pan with the lid on, off the heat.

a) While the potatoes cook, halve, deseed and finely chop the chilli. b) Finely chop the chives (or use scissors). Peel and grate the garlic (or use a garlic press). c) Return the frying pan to a medium heat (no need to wash it). d) Add a drizzle of oil if the pan is dry.

a) When hot, add the chilli and garlic to the pan and stir-fry for 1 minute. b) Add the water (see ingredients for amount) and chicken stock powder to the pan, bring to the boil and simmer until slightly reduced, 2 mins. c) Stir the crème fraîche into the pan along with three-quarters of the chives. d) Season to taste with pepper, then remove the pan from the heat.

a) When the chicken is almost cooked, gently reheat the sauce. TIP: Add a splash of hot water if it needs loosening. b) Season the spinach and potatoes with a pinch of salt and pepper. TIP: Add a knob of butter if you have any!