Mexican Chicken Stew

While the chicken is cooking, halve, peel and thinly slice the shallot.

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

Drain and rinse the blackbeans in a colander, put half of them in a bowl and roughly mash.

Add the remaining whole beans to the bowl too and stir to combine.

Drain and rinse the sweetcorn in a sieve.

Once the chicken is browned, add the shallot to the pan.

Fry, stirring frequently until the shallot has softened, 3-4 mins.

Stir in the Mexican spice, garlic and sweetcorn, cook, stirring, for 1 minute. TIP: Add less spice if you don't like heat.

Pour in the passata, water (see ingredient list for amount), chicken stock powder and blackbeans (whole and mashed).

Add a pinch of salt, pepper and sugar (if you have some).

Bring to the boil, stirring continuously, then reduce the heat to medium.

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.

Stir every 2 mins or so.

IMPORTANT: The chicken is cooked when no longer pink in the middle.

While the stew cooks, grate the cheddar cheese.

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.

Once the stew is cooked, stir in the spinach a handful at a time until wilted.

TIP: Add a splash of water if needed.