Creamy Chicken, 'Nduja & Basil Stew With Buttered Jersey Royals

Before you begin...

Get all your ingredients and equipment ready, skim through these steps, then wash your fruit and veg

Take your chicken out of the fridge, open the packet and let it air and boil a kettle

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Now lets get started...

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat

Chop your cherry tomatoes in half

Once hot, add your diced chicken breast and halved cherry tomatoes and cook for 6-7 min or until beginning to brown

Meanwhile, chop your Jersey Royal potatoes in half

Add the chopped potatoes to a heatproof bowl, then cover with cling film and pierce a few holes in the top with a fork

Put the bowl in the microwave for 6-8 min or until the potatoes are fork-tender

Add your Tenderstem broccoli to a pot and cover with plenty of boiled water

Bring to the boil over a high heat and cook for 3-4 min or until tender with a slight bite

Once done, drain and return to the pot to keep warm

Reboil half a kettle

Peel and finely chop (or grate) your garlic

Once the chicken is beginning to brown, tear your 'Nduja into the pan (can't handle the heat? Go easy!)

Add the chopped garlic and cook for 1 min or until fragrant

Once fragrant, add your Chinese rice wine and clotted cream with your chicken stock mix and 100ml [130ml] [170ml] boiled water

Tear most of your basil leaves into the pan (save some for a garnish!) and add a generous grind of pepper

Cook for a further 3-4 min or until the sauce is thickened and the chicken is cooked through (no pink meat!) – this is your creamy chicken, 'Nduja & basil stew

Once the potatoes are tender, add a small knob of butter with a pinch of salt and pepper and give it a good mix up – these are your buttered Jersey Royal potatoes