Ingredients

• 250g chicken breast

• 5 small sweet potatoes

• 5 new -potatoes

• 4 mushrooms - finely sliced

• 1 red onion - finely sliced

• Large handful spinach

• 50ml Frank's buffalo sauce

• 4 slice streaky bacon

• 25g grated parmesan

• 75g grated cheddar

• Salt & Pepper

• 1 tbls cornflour

• Olive oil

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Method

1. Preheat oven to 160oC (Fan)

2. Wash and quarter potatoes so they are all roughly the same size (for large sweet potatoes I cut them into 8). Parboil for around 7 minutes until they begin to give slightly

3. While potatoes are boiling put a sheet of baking paper on baking tray, add 1 tbls olive oil and place in oven to preheat

4. Drain potatoes, add pinch salt, pepper and the cornflour and toss

5. Transfer potatoes to baking paper and bake for 35 minutes

6. While potatoes are baking, cook chicken and cook bacon until crispy (I just put these in the oven since it's already warm)

7. Add a drizzle of oil to a frying pan and add onions along with pinch of salt and pepper. Cook on a low heat

8. When onions are soft add mushrooms and cook for a further 2 minutes 

9. Remove from heat and add spinach

10. Once chicken in cooked, chop into cubes and toss through Frank's sauce

11. When bacon is crispy, allow to cool and chop finely. Mix with grated cheeses and set aside

12. When potatoes are crisp remove from oven, and turn oven heat up to 180oC.

13. Put potatoes into a casserole dish, add chicken and vegetables and mix through

14. Top with cheese and bacon mixture and bake in oven until golden.

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You can finish with an extra drizzle of Frank's or some soured cream.