a) Preheat your oven to 220°C, fill and boil your kettle. b) Heat a drizzle of oil in a frying pan on high heat, season the chicken with salt and pepper. c) Lay the chicken in the pan skin-side down. d) Fry until golden, 3-4 mins, then turn and cook for another minute on the other side. e) Put the chicken on a baking tray, skin-side up, roast on the top shelf of your oven until cooked, 12-15 mins. Keep the frying pan, you’ll need it again soon. IMPORTANT: The chicken is cooked when no longer pink in the middle.

a) Meanwhile, fill a large saucepan with boiling water from your kettle and return to the boil with 0.5 tsp of salt. b) Chop the potatoes into 2cm chunks (no need to peel) an add to the pan. c) Cook until you can easily slip a knife through them, 12-15 mins, adding the spinach for the final minute of cooking. d) Drain in a colander and return to the pan with the lid on, off the heat.

a) While the potatoes cook, halve, deseed and finely chop the chilli. b) Finely chop the chives (or use scissors). Peel and grate the garlic (or use a garlic press). c) Return the frying pan to a medium heat (no need to wash it). d) Add a drizzle of oil if the pan is dry.

a) When hot, add the chilli and garlic to the pan and stir-fry for 1 minute. b) Add the water (see ingredients for amount) and chicken stock powder to the pan, bring to the boil and simmer until slightly reduced, 2 mins. c) Stir the crème fraîche into the pan along with three-quarters of the chives. d) Season to taste with pepper, then remove the pan from the heat.

a) When the chicken is almost cooked, gently reheat the sauce. TIP: Add a splash of hot water if it needs loosening. b) Season the spinach and potatoes with a pinch of salt and pepper. TIP: Add a knob of butter if you have any!

a) Divide the spinach and potatoes between your plates. b) Serve the chicken breast alongside and spoon the chilli and chive sauce all over. c) Finish with a sprinkling of remaining chives.