• Boil a large pot of salted water for the potatoes.
• Chop the potatoes into 2cm chunks.
• When boiling, add the potatoes to the water and cook until fork tender, 15-20 mins.
• When 1 min of cooking time remains add the spinach to the water with the potatoes to allow to wilt.

TIP: If you’re in a hurry you can boil the water in your kettle.

• Once potatoes and spinach are cooked, drain in a colander and return to the pot, off the heat.
• Season the spinach and potatoes with salt and pepper.
• Add 1 tbsp butter (per 2P) and mix carefully to combine.
• Set aside and cover to keep warm.

• Halve the chilli lengthways. Deseed and finely chop half a chilli (per 2P).
• Finely chop the chives (use scissors if you prefer).
• Peel and grate the garlic (or use a garlic press).

• Meanwhile, place a pan over high heat with a drizzle of oil.
• Slice through the chicken breasts to make thin steaks
• Season the chicken with salt and pepper. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.
• Fry until cooked through, 3-6 mins on each side. IMPORTANT:  Chicken is cooked when no longer pink in the middle
• Add the chopped chilli (use less if you don't like spice) and garlic until fragrant, 1 min.

• Pour in 75ml water (per 2P) along with the stock.
• Bring to the boil and simmer until slightly reduced, 2-3 mins.
• Stir the creme fraiche into the pan along with half the chives.
• Season to taste with pepper then remove the pan from the heat.

TIP: Loosen the sauce with a splash of water if you feel it's too thick.

• Divide the spinach, potatoes and chicken between plates.
• Spoon the chilli chive sauce over the top.
• Finish with a sprinkling of the remaining chives.