Bring a large saucepan of water to the boil with a 0.5 tsp of salt. Chop the potatoes into 2cm chunks (no need to peel). Add the potatoes to the boiling water and cook until tender, 12-15 mins. TIP: The potatoes are cooked when you can easily slip a knife through them.

Meanwhile, heat a drizzle of oil in a frying pan on medium high heat. Put the chicken in a bowl and add the flour and season with salt and pepper. Toss to coat. Once hot, add the chicken to the pan and stir-fry until golden brown, 4-5 mins. IMPORTANT: Wash your hands after handling raw meat.

While the chicken cooks, halve, peel and thinly slice the shallot. Trim the green beans and chop into thirds. Peel and grate the garlic (or use a garlic press).

Once the chicken is browned, add the shallot, cook with the chicken until softened, 3-4 mins. Stir in the garlic and tomato puree, cook for 1 minute. Pour in the water (see ingredients for amount) and add the honey and chicken stock powder. Stir in the green beans, bring to a simmer. Cover with a lid or some foil, simmer until the beans are cooked and the sauce has thickened, 4-5 mins.

Meanwhile, once the potatoes are cooked, drain them in a colander. Pop them back in their pan and add a knob of butter and a splash of milk (if you have any). Season to taste with salt and pepper and mash until smooth.

Once the chicken and beans are cooked, season to taste with salt and pepper. IMPORTANT: The chicken is cooked when no longer pink in the middle. Serve the mash on plates with the stew alongside and enjoy!