Before you begin... This recipe takes around 5-10 min to prep, so get your casserole dish and all your ingredients ready, then wash your fruit and veg Note: Make sure your dish is oven-proof and safe to use on the hob. Don't have one? Start cooking in a large, wide-based pan then transfer to an oven-proof dish and cover tightly with foil

Now, let's get started! Preheat the oven to 220°C/ 200°C (fan)/ gas 7, take your chicken out of the fridge, open the packet and let it air, then boil a kettle Heat a large, wide-based hob-safe oven-proof casserole dish with a matching lid with a drizzle of olive oil over high heat Crush your garlic open by squashing with the side of a knife, remove the skin and chop roughly

Add your diced chicken to the dish with a pinch of salt and 1 tsp [1 ½ tsp] [2 tsp] flour and cook until very lightly browned

Meanwhile, chop your potatoes (skins on) into small bite-sized pieces Add the chopped potatoes and crushed garlic to the dish and stir it all together

Add your cherry tomatoes, dried oregano and tomato paste to the dish

Sprinkle in your chicken stock mix, add your sun-dried tomatoes and 300ml [400ml] [500ml] boiled water and give everything a good mix up Tip: Nestle the potatoes into the stock as much as you can! Bring to the boil over a high heat

Cover with a lid and put the dish in the oven for 40 min or until the chicken is cooked through (no pink meat!) and the potatoes are tender – this is your one pot creamy sun-dried tomato & chicken stew

To serve, remove the dish from the oven and stir your crème fraîche through the one pot creamy sun-dried tomato & chicken stew Roughly tear your basil leaves over the top Season with a grind of black pepper and sprinkle over your grated Italian hard cheese Dig in!