Family Favourite Marinara Cheesy Chicken and Mash

Add the tomato puree, water for the sauce and sugar (see pantry for both amounts) to the (now empty) frying pan. Bring to the boil, then simmer until the sauce has thickened slightly, 3-4 mins. Once thickened, stir in the sun-dried tomato paste and remove from the heat. 

Pop the chicken into an appropriately sized oven dish and pour over the tomato sauce. Nestle the baby plum tomatoes around the chicken and sprinkle over the cheese.  

Bake on the top shelf of your oven until cooked through, 14-17 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Boil a full kettle of water. Meanwhile, chop the potatoes into 2cm chunks (no need to peel). Pour the boiling water into a large saucepan with 0.5 tsp salt for the potatoes.

Add the potatoes to the water and cook until you can easily slip a knife through, 15-18 mins. 

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

In a small bowl, combine the harissa (see ingredients, add less if you'd prefer things milder) with the honey (see pantry for amount). Set aside. 

Give your frying pan a quick wipe clean. Heat a drizzle of oil in the (now empty) frying pan on medium-high heat. Once the pan is hot, add the green beans and stir-fry until starting to char, 2-3 mins. Stir in the garlic, then turn the heat down to medium and cook for 1 min. Add a splash of water and immediately cover with a lid or some foil. Cook until the beans are tender, 4-5 mins. Remove the pan from the heat.

Once the potatoes are cooked, drain in a colander and return to the pan, off the heat.

Add a knob of butter and a splash of milk (if you have any) and mash until smooth. Season with salt and pepper. Cover with a lid to keep warm.