Preheat your oven to 220°C/200°C fan/gas mark 7.

Halve, peel and thinly slice the onion. Peel the grate the garlic (or use a garlic press). Drain and rinse the kidney beans in a sieve. Finely chop the pecan halves.

Heat a drizzle of oil and a knob of butter (if you have any) in a large frying pan on medium heat. 

Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until golden and softened, 10-12 mins. 

Meanwhile, in a medium bowl, combine mixed herbs, half the honey (see pantry for amount) and a drizzle of oil. Season with salt and pepper.

Lay a chicken breast onto your chopping board, place your hand flat on top and slice into it from the side until there's 2cm left (be careful not to slice all the way through). Open it up like a book. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.

Repeat with the other breast(s) - you've butterflied your chicken! IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. 

Put the chicken in the bowl with the herby honey marinade, then turn to coat.

Lay the open chicken breasts onto a large lined baking tray.

When the oven is hot, bake the chicken on the top shelf until golden and cooked through, 15-20 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle. 

Once the onion is softened, stir in the tomato puree, roasted spice and herb blend and half the garlic. Stir and cook for 1 min.

Stir in the kidney beans, chicken stock paste, sugar and water for the beans (see pantry for both amounts). Season with salt and pepper. Use a potato masher or back of a fork to gently crush half the beans in the pan.

Stir in the pecan halves and bring to the boil. Simmer until thickened, 4-5 mins, stirring occasionally.

Once thickened, stir in the spinach a handful at a time until wilted and piping hot, 1-2 mins, then remove from the heat.

Heat a drizzle of oil or a knob of butter (if you have any) in a large frying pan on medium heat.

Once hot, add the cabbage and remaining garlic and stir-fry for 2 mins.

Season with salt and pepper, add a splash of water, then mix well and cover with a lid (or foil). Cook until just tender, 3-4 mins. Once cooked, remove from the heat.

Once the chicken is cooked, remove it from the oven, drizzle over the remaining honey (see pantry for amount) and leave to rest for a couple of mins.

Thinly slice the chicken widthways and serve with your beans and cabbage on the side.

Add a dollop of mayo (see pantry for amount) for dipping.