Bring a large saucepan of water with ½ tsp salt to the boil.

Chop the potatoes into 2cm chunks (peel first if you prefer).

When boiling, add the potatoes to the water and cook until you can easily slip a knife through, 15-20 mins. 

Meanwhile, trim the root and dark green leafy part from the leek and discard. Halve lengthways, then thinly slice.

Halve, peel and thinly slice the onion.

Peel and grate the garlic (or use a garlic press).

Heat a drizzle of oil in a large saucepan on medium-high heat.

Once hot, add the diced chicken, leek, onion and chorizo. Season with salt and pepper. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.

Cook until the leek and onion have softened and the chorizo starts to brown, 8-10 mins, stirring occasionally. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.

Add the garlic and smoked paprika. Fry for 1 min more.

Stir the chopped tomatoes, red wine stock paste, sugar and water for the sauce (see pantry for both amounts) into the chorizo and veg.

Bring to the boil, then reduce the heat and simmer until thickened, 10-12 mins.

Meanwhile, roughly chop the parsley (stalks and all).

Once the potatoes are cooked, drain in a colander and return to the pan, off the heat. Add a knob of butter and a splash of milk (if you have any) and mash until smooth. Season with salt and pepper. Cover with a lid to keep warm.

Stir the butter (see pantry for amount), spinach and half the parsley into the sauce until the butter has melted and the spinach is wilted and piping hot, 1-2 mins.

Taste and season with salt and pepper if needed. Add a splash of water if it's a little too thick.

Share the mash between your serving bowls and spoon over the chorizo and tomato sauce. 

Finish by sprinkling the Italian style cheese and remaining parsley over the bowl.