Chicken mushroom and green olive casserole, with chilli and mint feta potatoes and garlic flatbread

Add the oil or butter to a pan to heat, add the chopped onion and carrots and leave to fry for two minutes.

Stir in the chicken and 2 cloves chopped garlic, and add the flour cook for 30 seconds.

Add the cumin and pour over the stock. Add the oregano and whole mushrooms. Cover with lid, bring to the boil and cook on steady boil for 25 minutes. Finish with green olives.

While the casserole is cooking, wash the potatoes and cut them into halves, before boiling them in salted water until soft.

While chicken and potatoes are boiling, chop the chillies and add them to a bowl with the vinegar and ground pepper.

Chop the fresh mint and add it to the bowl with 2 tablespoons olive oil and break the feta into the mix.

Once cooked, strain the potatoes and pour the mint, chilli and feta mix over them.

Stir the remaining crushed garlic into the melted butter. Warm the flat bread in a frying pan. Brush with garlic butter.

If you fancy, add a big spoon of Greek yogurt.