Creamy Miso Chicken and Potato Casserole

Before you begin, take your chicken out of the fridge, open the packet and let it air

Boil a kettle

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

Once hot, add your diced chicken with a small pinch of salt and cook for 3 min on each side or until golden, then transfer the chicken to a plate, set aside and reserve the pan

While your chicken is cooking, peel and finely slice your brown onion[s]

Peel and finely chop (or grate) your garlic

Top, tail, peel and chop your carrot[s] roughly

Dissolve your chicken stock mix in 400ml [550ml] [700ml] boiled water – this is your chicken stock

Carefully wipe the reserved pan with some kitchen paper (it will be hot!) and return it to a medium-high heat with a small knob of butter

Once melted, add the sliced onion with a pinch of salt and cook for 3-4 min or until softened

Add 1 tbsp [1 1/2 tbsp] [2 tbsp] flour and cook for 2-3 min further

Meanwhile, cut your waxy potatoes into large bite-sized pieces

Strip your thyme leaves from their stems and chop them roughly, discard the stems (save some whole leaves for garnish!)

Once the onion has softened, add the browned chicken with the chopped thyme and chopped garlic and cook for 1-2 min

Add your red wine vinegar and cook for 30 secs

Then add your chicken stock, chopped potatoes and chopped carrots and bring to the boil over a high heat

Once boiling, reduce the heat to medium-high and cook, covered, for 30 min or until everything is tender and the chicken is cooked through (no pink meat!)

Once the potatoes are nearly done, slice your ciabatta[s] in half and place in the toaster for 1-2 min or until toasted

Spread a small knob of butter on the toasted ciabatta

Once everything is tender, add your clotted cream and your miso to the pan with your grated Italian hard cheese and season with a very generous pinch of pepper – this is your creamy miso chicken and potato casserole