Tangy Tomato & Goats' Cheese Gluten Free Spaghetti & A Chicken Breast

Boil a kettle

Peel and finely chop (or grate) your garlic

Added chicken? Cook at 220°C / 200°C (fan) / gas 7 for 18-20 min

Heat a medium-sized pot with a large drizzle of olive oil over a low heat

Once hot, add the chopped garlic and chilli flakes (can't handle the heat? Go easy!)

Allow them to sizzle in the oil for 30 secs

Add your chopped tomatoes and vegetable stock mix, then increase the heat to medium and stir

Cook for 10-15 min until the tomatoes have reduced to the consistency of a thick sauce – this is your tomato sauce

Add your pasta to a pot of boiled water and bring to the boil over a high heat

Cook the pasta for 7-9 min or until cooked with a slight bite

Once done, drain the pasta

Meanwhile, wash your spinach, then pat it dry with kitchen paper and chop roughly

Add the chopped spinach to the pasta

Cook for 30 secs until the spinach has wilted, then drain the spinach and pasta and return to the pot

Once the tomato sauce has thickened, add your red wine vinegar, 1 tsp [1 1/2 tsp] [2 tsp] sugar and a generous pinch of salt

Remove the tomato sauce from the heat and stir in half your goats' cheese (save the rest for garnish!) – this is your tomato & goats' cheese sauce

Sprinkle your toasted sesame seeds and black sesame seeds onto a chopping board and roll the remaining goats' cheese in the seeds to coat