2 Meals: Sun-Dried Tomato & Chicken Stew & Creamy Orzo

Meal 1:

Preheat the oven to 220°C/ 200°C (fan)/ gas 7, then take your chicken out of the fridge, open the packet and let it air and boil a kettle then heat a large, wide-based hob-safe oven-proof casserole dish with a matching lid with a generous drizzle of olive oil over high heat

Note: Make sure your dish is oven-proof and safe to use on the hob. Don't have one? Start cooking in a large, wide-based pan then transfer to an oven-proof dish and cover tightly with foil

Add your diced chicken thigh to the dish with a generous pinch of salt and cook for 2 min or until very lightly browned

Tip: Cooking for 4 or more? Use 2 casserole dishes!

Crush your garlic open by squashing with the side of a knife, remove the skin and chop roughly

Chop your potatoes (skins on) in half lengthways

Add the halved potatoes to a baking paper-lined baking tray (or two!) with a drizzle of olive oil and a pinch of salt and pepper

Put the tray[s] in the oven for 25-30 min or until the potatoes are golden and crisp – these are your roast potatoes

Add your cherry tomatoes, chopped garlic, dried oregano and tomato paste to the dish with 1 tbsp [1 1/2 tbsp] [2 tbsp] flour

Sprinkle in your chicken stock mix with your sun-dried tomato pesto and 500ml [650ml] [850ml] boiled water and give everything a good mix up

Bring to the boil over a high heat, then put the dish[es] in the oven, covered, for 25 min or until the chicken is cooked through (no pink meat!) – this is your sun-dried tomato & chicken stew

Once cooked, remove the dish from the oven and stir your soft cheese through the stew and season with a generous grind of black pepper – this is your creamy sun-dried tomato & chicken stew

Serve half the creamy sun-dried tomato & chicken stew with the roast potatoes to the side

Roughly tear your basil leaves over the top of the stew

Season with a grind of black pepper and sprinkle over half your grated Italian hard cheese (you'll use the rest tomorrow!)

Dig in!

Cool the remaining creamy sun-dried tomato & chicken stew down quickly (within 2 hours max) and refrigerate in a covered container. Enjoy within 24 hours

Meal 2:

Boil a kettle

Add your orzo to a pot of boiled water and a pinch of salt and bring to the boil over a high heat

Cook the orzo for 6-8 min or until cooked with a slight bite

Once done, drain the orzo

Transfer the remaining creamy sun-dried tomato & chicken stew to a pan and cook over a medium-high heat, stirring occasionally, for 6-8 min or until it is piping hot throughout

You can only reheat your food once, then enjoy straight away

Tip: Cooking for 4 or more? Use 2 pans!

Once cooked, add the cooked orzo to the pan[s] with the reheated creamy sun-dried tomato & chicken stew and gently stir it all together – this is your creamy chicken orzo