There’s nothing more filling than a potato topped pie. This spicy chicken and potato bake is a lovely family meal that will satisfy a family or be a welcome addition at any dinner party. It’s easy to make, full of flavour and sure to become a family favourite.   1. Preheat the oven to 200C/180C fan/ gas mark 6. 2. Add the potatoes to a large saucepan of water. Bring to the boil, then simmer for 15-20 minutes until tender. Drain and mash with butter and salt. 3. Add one teaspoon of paprika to the mash and stir. Set aside. 4. Meanwhile, heat the oil in a large frying pan, add the onions and garlic and cook for a few minutes, until softened. 5. Stir in the paprika for one minute, then add the tin of tomatoes and peppers and simmer. 6. Add in the chicken and continue to cook for 5 – 10 minutes until the chicken is white all the way through. 7. Pour into a large, ovenproof dish, spoon over the mash so that it covers the top and bake for 15 minutes until the mash is golden on top and the chicken is cooked through.   Now all you need to do is round up the troops, and sit down to a satisfying chicken and potato bake.     Visit Our Shop

Rub the butter into the flour and castor sugar as for shortcrust pastry. Gather the mixture together and knead lightly. Rest for a few minutes if you have time.   Roll out into 2 circles 7 inches (17.5cm) in diameter, 1/4 inch (7mm) thick.   Bake in a preheated moderate oven 180°C/350°F/regulo 4, 15 minutes approx or until pale golden.   Remove and cool on a rack. One circle may be marked with a knife into wedges while still warm, to facilitate cutting later.   Shortly before serving sandwich with chantilly cream and halved sugared strawberries.   Sieve icing sugar over the top and decorate with rosettes of cream, whole strawberries and fresh mint leaves.   Note: Individual strawberry shortcakes may be made with 3 inches (7.5cm) discs of shortbread.   Cut the strawberries lengthways and brush with red currant jelly if available.