Chicken hotpot

Method

1. Bring a large pan of water to the boil, add the sweet potatoes and cook for 12-15 minutes until just tender. Drain and set aside. Heat a glug of oil in the pan and fry the shallots for 5 minutes until softening. Add the garlic, paprika and tomato purée, then fry for a few more minutes.
2. Add the chicken strips and stir-fry for 3-4 minutes. Stir in the peppers and the flour and cook for another 2 minutes, stirring.
3. Heat the oven to 180°C/160°C fan/gas 4. Add the sweet potatoes and stock to the pan and bring to a simmer. Cook gently for 10-15 minutes until the sauce has thickened, then taste and season.
4. Spoon half the filling into the baking dish. (Freeze the rest for the other recipe.)
5. Top with the potatoes, brush with oil and bake for 45 minutes until the potatoes are golden and tender. Serve with steamed green veg.