Preheat your oven to 220°C/200°C fan/gas mark 7.

Pop the young pea pods onto an baking tray. Drizzle with oil, season with salt and pepper, sprinkle over half the mixed herbs, then toss to coat. Spread out in a single layer.

Pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it. Put the garlic on the same baking tray as the young pea pods.

Roast the young pea pods and garlic parcel on the bottom shelf until tender, 8-10 mins.

Once roasted, remove from the oven and set aside.

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

Once hot, add the diced chicken and fry until golden, 5-6 mins. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

While the chicken fries, bring a large saucepan of water to the boil with ½ tsp salt for the pasta.

Return the (now empty) frying pan to medium heat. Add the chopped tomatoes, veg stock paste, remaining mixed herbs, sugar and water for the sauce (see pantry for both amounts).

Season with salt and pepper, then bring to the boil. Lower the heat and gently simmer, stirring occasionally, until thickened, 10-12 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Once the garlic has roasted, allow it to cool, then cut the end with scissors and squeeze it out of the skin. Mash with the back of a fork and stir into the sauce.

While the sauce simmers, add the rigatoni to the pan of boiling water and bring back to the boil. Cook until tender, 12 mins.

Stir the young pea pods through the thickened sauce.

Add the spinach to the sauce a handful at a time until wilted and piping hot, 1-2 mins.

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

Once the pasta is cooked, drain in a colander and stir it through the sauce.

Share the chicken rigatoni between your bowls.