Hunter's Chicken with Potato Wedges

Meanwhile, put each chicken breast in a bowl and pour over two-thirds of the BBQ sauce, a good pinch of salt and a grind of black pepper. Mix together with your hands to ensure your chicken gets a good coating of BBQ sauce. Wrap a rasher of bacon around each chicken breast (see picture) and place on a baking tray. If you have any BBQ sauce left in the bowl, scrape it out onto the top of your chicken.

Pop your chicken in your oven, on the middle shelf for 25-30 mins. Tip: The chicken is cooked when it is no longer pink in the middle.

While your chicken and wedges are cooking, you can get on with the baked beans! Cut the onion in half through the root, peel and chop into 1cm pieces. Put your onion in a frying pan with a drizzle of oil on medium heat and cook for 5 mins. Drain, rinse and add the cannellini beans. Once your onion is soft, add the smoked paprika and cook for 1 minute more.

Add the tomato passata, fill the empty carton three-quarters full with water and add this as well. Sprinkle in a pinch of salt, a good grind of black pepper and mix everything together. Simmer gently for 7 mins, then remove from the heat, add the baby spinach and pop a lid on. Leave to the side for 5-7 mins until your spinach has wilted, then stir it through.

Grate the cheese. As soon as your chicken is cooked, remove from your oven and move your potato wedges to the middle shelf. Preheat your grill to high. Divide your cheese evenly between each chicken breast then place under your grill for 3-5 mins or until your cheese is browned and bubbly.