Caribbean Jerk Chicken Pie

While the sweet potato is baking, finely chop the garlic (or use a garlic press). Cut the capsicum into 2cm chunks. Grate the carrot (unpeeled). Finely chop the cucumber. Finely chop the tomato. Roughly chop the coriander. Cut the chicken breast into 2cm chunks.

In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, add the chicken and cook, tossing occasionally, until browned and cooked through, 5-6 minutes. Set aside in a bowl.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the capsicum and cook until softened, 4-5 minutes. Add the carrot, garlic, tomato paste and mild Caribbean jerk seasoning and cook until fragrant, 1-2 minutes. Reduce the heat to a simmer and add the water, light thickened cream and the salt and cook until thickened, 2-3 minutes.

Return the chicken to the pan (along with the resting juices!) and stir to combine. Transfer the mixture to a medium baking dish. Top with the roasted sweet potato, then sprinkle with the shredded Cheddar cheese. Bake until the cheese has melted and the mixture is bubbling, 10 minutes. While the pie is baking, in a medium bowl, combine the cucumber, tomato, coriander and white wine vinegar.