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Heat the oil in a large shallow casserole dish. Fry the onion over a low-medium heat for 7 mins or until soft and turning translucent. Turn up the heat slightly, add the chicken and fry for 5 mins until beginning to brown around the edges. Tip the garlic and chilli into the casserole and fry for 1 min. Stir through the pesto, pour in the stock and tomatoes, then add the thyme, sugar and some seasoning. Turn the heat to low and cover with a lid. Cook gently for 40 mins. Remove the thyme and check the seasoning.

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Chicken arrabbiata stew & parmesan dumplings

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Heat the oil in a large shallow casserole dish. Fry the onion over a low-medium heat for 7 mins or until soft and turning translucent. Turn up the heat slightly, add the chicken and fry for 5 mins until beginning to brown around the edges.

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Rainbow Vegetable Pie Recipe | Sainsbury’s

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This vegetarian rainbow pie recipe is layered with butternut squash, red pepper, mozzarella cheese and spinach | Find inspiration with Sainsbury’s recipes

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Creamy edamame pesto pasta with rocket salad

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Make a budget-friendly family meal with our quick and easy edamame pesto pasta. Use wholemeal spaghetti for added fibre if you prefer

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Lemon drizzle meets almondy simnel cake in this Easter traybake. It’s a fruity treat that you can slice and serve with ease when entertaining

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Pumpkin Spiced Latte Cake Recipe | Waitrose & Partners

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The combination of rich espresso with silky pumpkin and warming spice is delicious in this Martha Collison cake recipe.