a) Boil a full kettle.

b) While it boils, chop the potatoes into 2cm chunks (peel first if you prefer).

c) Pour the boiling water into a large saucepan with ½ tsp salt.

d) Add the potatoes to the water and cook until you can easily slip a knife through, 15-20 mins.

a) Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.

b) Once hot, add the diced chicken and sliced mushrooms to the pan. 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. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

c) Cook until browned all over, 5-6 mins. Stir occasionally. 

a) Meanwhile, finely chop the prunes into 1cm pieces. Peel and grate the garlic (or use a garlic press).

b) Add the garlic to the chicken and veg for the final min of cooking and stir-fry until fragrant.

c) Pour in the water for the sauce (see pantry for amount) and bring to a boil. Stir in the red wine jus paste, then reduce the heat to medium-high. TIP: If your red wine jus paste has hardened, pop it in a bowl of hot water for 1 min.

a) Stir the prunes, mixed herbs and red wine stock paste into the sauce.

b) Simmer, stirring regularly, until the sauce has thickened and the chicken is cooked through, 7-8 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

a) Meanwhile, 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.

b) Season with salt and pepper. Cover with a lid to keep warm.

c) When the sauce has thickened, add the peas. Stir in the butter (see pantry for amount) until melted.

d) Add a splash of water if it's a little too thick.

a) Share the mash between your serving bowls.

b) Spoon over the red wine chicken and mushroom stew.