Bacon, Chicken & Mushroom Stroganoff

• Meanwhile, finely chop garlic. Slice lemon into wedges. Cut chicken thigh into 2cm chunks.

• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Season with salt and pepper. Transfer to a bowl and cover to keep warm. • Return frying pan to medium-high heat with a drizzle of olive oil. • Cook diced bacon, breaking up with a spoon, until golden, 4-6 minutes. Transfer to a bowl.

• Return frying pan to high heat with the remaining butter and a drizzle of olive oil. Cook sliced mushrooms until softened, 5-6 minutes. • Add garlic, garlic & herb seasoning and tomato paste and cook until fragrant, 1-2 minutes.

• Add cooking cream and the water and cook until slightly thickened, 2-3 minutes. • Add cooked chicken, bacon, baby spinach leaves and a squeeze of lemon juice. Stir to combine and season to taste.

Little cooks: Help out with measuring the cream and water.