Spanish-style chicken hotpot

Method

1. Add 1 tbsp rapeseed oil from your storecupboard to a hob-safe casserole dish over a high heat
2. If you have any plain flour in your storecupboard, toss the chicken in 1 tbsp of it, then add to the dish along with half the paprika and fry for 5 mins until golden
3. Season with black pepper, then add the tomatoes along with 500ml chicken stock, made with 1 stock cube from your storecupboard
4. Simmer over a low heat for 10-15 mins, until the tomatoes have broken down
5. Meanwhile, half-fill a saucepan with water and bring to a boil
6. Add the potatoes and cook for 4-6 mins, until you can just pierce them with a fork
7. Drain and put into a bowl with 1/2 tbsp rapeseed oil and the remaining paprika, tossing well to coat
8. Set aside to cool
9. If cooking to eat right away, preheat the oven to 220°C/fan 200°C/gas 7
10. When the casserole has finished simmering, stir in the green beans and arrange the potatoes in overlapping rings across the top of the pan
11. Bake uncovered for 25-30 mins, until the potato topping is crisp and golden
12. If saving for later in the week or to freeze, allow the casserole to cool completely and transfer to a lidded freezer-safe, ovenproof dish
13. Top with the cooled potatoes
14. Cover with a layer of foil, then the lid, and freeze or chill as needed
15. To reheat from chilled, add an extra 10-15 mins onto the oven cook time
16. To reheat from frozen, take the casserole out of the freezer and allow to defrost in the fridge overnight, before cooking as above