a) Preheat your oven to 200°C. b) Heat a glug of oil in a large frying pan on medium-high heat. c) Once the oil is hot, add the chicken and a pinch of salt and pepper. d) Fry, turning frequently until the chicken is browned on the outside, 3-5 mins. IMPORTANT: Wash your hands after handling chicken and its packaging.

a) While the chicken is cooking, halve, peel and thinly slice the shallot. b) Peel and grate the garlic (or use a garlic press). c) Drain and rinse the black beans in a colander, put half of them in a bowl and roughly mash. d) Add the remaining whole beans to the bowl too and stir to combine. e) Drain and rinse the sweetcorn in a sieve.

a) Once the chicken is browned, add the shallot to the pan. b) Fry, stirring frequently until the shallot has softened, 3-4 mins. c) Stir in the Mexican spice, garlic and sweetcorn, cook, stirring, for 1 min. TIP: Add less spice if you don't like heat. d) Pour in the passata, water (see ingredient list for amount), chicken stock paste and black beans (whole and mashed).

a) Add a pinch of salt, pepper and sugar (if you have some). b) Bring to the boil, stirring continuously, then reduce the heat to medium. c) Cover the pan with a lid or some foil and simmer until the the mixture is thick and the chicken is cooked, 6-8 mins. d) Stir every 2 mins or so. IMPORTANT: The chicken is cooked when no longer pink in the middle.

a) While the stew cooks, grate the cheddar cheese. b) Cut each ciabatta in half, c) Place on a baking tray, drizzle with oil and season with salt and pepper. d) Bake for 5 mins. e) Once the stew is cooked, stir in the spinach a handful at a time until wilted. TIP: Add a splash of water if needed.

a) Remove from the heat, taste and add salt and pepper if you feel it needs it. b) Serve in bowls with the Cheddar scattered on top and the ciabatta alongside. Enjoy!