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

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

Once hot, and your chicken breast portion[s] with a pinch of salt and cook for 3 min on each side or until lightly browned

Meanwhile, roughly chop your walnuts

Peel and finely chop (or grate) your garlic

Add your white long grain rice to a pot with a lid with 225ml [300ml] [450ml] cold water and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 12-15 min or until all the water has absorbed and the rice is cooked

Once done, remove from the heat and set aside (lid on) to steam until serving

Once the chicken is lightly browned, add the chopped walnuts, chopped garlic and 2 tsp [3 tsp] [4 tsp] flour to the pan with your ground coriander, ground fenugreek (not a fan of fenugreek? Only add a little!) and 2/3 of your ground smoked paprika (save the rest for garnish!)

Give everything a good mix up and cook for a further 1-2 min or until fragrant

Tip: Add a drizzle more oil if your pan is looking a little dry!

Once fragrant, add your chicken stock mix to the pan with 100ml [150ml] [200ml] cold water and half your red wine vinegar (you'll use the rest later!) and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook, covered, for 10-12 min further or until the chicken is cooked through (no pink meat!)

Meanwhile, peel and finely slice your shallot[s]

Combine the sliced shallot and remaining red wine vinegar in a small bowl with 1 tbsp [1 1/2 tbsp] [2 tbsp] olive oil and a pinch of salt and give everything a good mix up – this is your quick-pickled shallot

Chop your tomato[es] into wedges

Wash your salad and pat it dry with kitchen paper

Combine the salad and chopped tomato in a large bowl with the quick-pickled shallot and the pickling liquid and give everything a good mix up – this is your quick-pickled shallot salad

Once the chicken is cooked through, remove the pan from the heat

Add your crème fraîche to the pan and give everything a good mix up – this is your creamy walnut chicken satsivi