Harissa chicken stew

Heat a generous drizzle of olive oil in a large saucepan and add the potatoes. Cook for 2-3 minutes until starting to brown.

Meanwhile, mix the chicken with half the harissa and season well.

Add the chicken to the pan and cook for several minutes until the chicken is seared.

Dissolve the stock cube in 500ml boiling water and add to the pan. Mix well and bring to the boil, ensuring nothing sticks to the bottom of the pan.

Add the lentils, ginger, 1 tbsp. of the yoghurt, the remaining harissa and half the spring onion whites. Reduce the temperature to medium-low and cook for 8-10 minutes until the lentils and potatoes are cooked through. Most of the liquid should have been absorbed.

Meanwhile, mix the remaining yoghurt with the remaaining spring onion whites and season well.

Check that the stew isn't too dry, adding a little boiling water if needed, and check for seasoning.

Serve with a dollop of the spring onion yoghurt and garnish with the spring onion greens.