a) Fill and boil your kettle. b) Bring a large saucepan of water to the boil with 0.5 tsp of salt for the potatoes. c) Chop the potatoes into 2cm chunks (no need to peel). d) When boiling, add the potatoes and cook until tender, about 12-15 mins. TIP: The potatoes are cooked when you can easily slip a knife through them. e) Once cooked, drain the potatoes in a colander.

a) Meanwhile, heat a drizzle of oil in a large frying pan on medium high heat. b) Add the bacon lardons and stir fry until golden brown, 3-4 mins. c) Once the bacon is browned, remove to a bowl and set aside. d) Pop your pan back on medium high heat. Add the chicken and sprinkle over the flour. Season with salt and pepper. Stir together to coat the chicken. e) Cook until golden on the outside, 3-5 mins. Stir occasionally.

a) While the chicken cooks, trim the root and the dark green leafy part from the leek. Halve lengthways then thinly slice. b) Trim the green beans then chop into thirds.

a) Once the chicken is browned, add the leek and sliced mushrooms to the pan. b) Season with salt and pepper and cook until the mushrooms have browned and the leek softened, 4-5 mins.Stir occasionally.

a) Once the veggies are soft, add in the red wine stock pot and boiling water (see ingredient list for amount). b) Add the green beans and bacon, bring to a boil, stirring to dissolve stock pot. c) Simmer until the beans are tender, 4-5 mins, then remove from the heat. d) Taste and add salt and pepper if you feel it needs it. e) Add a splash of water if it's a bit thick.

a) Put your potatoes back in the pan and add a knob of butter and a splash of milk if you have it. b) Grate in the cheddar cheese and mash until smooth.c) Serve in bowls with the chicken stew on top. Enjoy!