Slow-Cooked Chicken & Bacon Casserole

• In a large bowl, combine chicken drumsticks, the plain flour and a pinch of salt and pepper. • Return saucepan to medium-high heat with a drizzle of olive oil. Cook chicken in batches, until golden, 3-4 minutes each side.

TIP: The chicken will finish cooking in the oven.

TIP: The chicken will char slightly in the pan, this adds to the flavour!

• To the saucepan with chicken, add bacon, carrot, celery, thyme, Aussie spice blend, chicken style-stock powder, the boiling water and a pinch of pepper. • Cover saucepan with lid or tightly with foil. Bake for 30 minutes. • Remove foil, then bake, uncovered, for a further 45 minutes.

TIP: If you don't have an ovenproof saucepan, transfer mixture to a baking dish instead!

• When the chicken has 30 minutes cook time remaining, bring a medium saucepan of salted water to the boil. • Peel potato, then cut into large chunks. Cook potato in the boiling water until easily pierced with a fork, 12-15 minutes. Drain and return potato to the pan. • Add the butter and milk to potato and season generously with salt. Mash until smooth. Cover to keep warm.

TIP: Save time and get more fibre by leaving the potato unpeeled!

• When the casserole is done, add baby spinach leaves and stir until wilted.