Smoky Chicken and Black Beans

a) Meanwhile, halve, peel and chop the onion into small pieces. Heat a drizzle of oil in a large frying pan on medium-high heat.

b) Once hot, add the diced chicken and onion to the pan and season with salt and pepper.

c) Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

a) Meanwhile, peel and grate the garlic (or use a garlic press).

b) Drain and rinse the beans in a sieve.

a) Add the garlic and Cajun spice mix (add less if you'd prefer things milder) to the chicken and fry until fragrant, 1 min.

b) Stir in the beans, passata, veg stock paste and water for the sauce (see pantry for amount) until well combined.

c) Bring to the boil, then reduce the heat and simmer until thickened, 3-4 mins.

a) Once the sauce has thickened, stir in the smoky base paste, honey and butter (see pantry for both amounts).

b) Taste and season with salt and pepper if needed.

c) Add a splash of water if the sauce is a little too thick.