Mexican Chicken Stew

a) While the chicken is cooking, halve, peel and thinly slice the shallot. b) Peel and grate the garlic (or use a garlic press) c) Drain and rinse the black beans in a colander, put half of them in a bowl and roughly mash. Add the remaining whole beans to the bowl and combine. d) Drain and rinse the sweetcorn in a sieve.

a) Once the chicken is browned, add the shallot to the pan. Fry, stirring frequently until the shallot has softened, 3-4 mins. b) Stir in the Mexican spice and sweetcorn, cook, stirring, for 1 minute. TIP: Add less spice if you don't like heat. c) Pour in the passata, water (see ingredient list for amount), chicken stock powder and blackbeans (whole and mashed).

a) Add a pinch of salt, pepper and sugar (if you have some). b) Bring to the boil, stirring continuously, then reduce the heat to medium. c) Cover the pan with a lid or some foil and simmer until the the mixture is thick and the chicken is cooked, 6-8 mins, stirring every 2 mins or so. IMPORTANT: The chicken is cooked when no longer pink in the middle.

a) While the stew cooks, grate the cheddar cheese. b) Cut each ciabatta in half as though you're making a sandwich. Place on a baking tray, drizzle with oil and season with salt and pepper. Bake for 5 mins. c) Once the stew is cooked, stir in the spinach a handful at a time until wilted. TIP: Add a splash of water if needed.