Sweet and sour chicken with rice

Makes 4 portions

• 2 tbsp oil
• 450g free-range pork mince
• 1 onion
• 2 tsp mixed dried herbs
• 140g double concentrate tomato puree
• 400g chicken stock
• 1 tbsp flour
• 2 tbsp dried skimmed milk
• 0 Mozzarella
• 400g spaghetti
• 50g butter
• 220g free-range streaky bacon
• 1 onion
• 2 cloves garlic
• 1 tbsp flour
• 3 tbsp skimmed milk powder
• 50g strong hard cheese
• 1 Jack
• 1 tbsp oil
• 4 boneless free-range chicken thighs
• 2 tbsp white wine vinegar
• 2 cloves garlic
• 1 red chilli
• 1 onion
• 200g carrots
• 230g tinned pineapple chunks
• 140g tomato puree
• 0.25 tsp ginger

Step 1
Heat 1 tbsp oil in a saucepan.

Step 2
Cook the mince, onions and herbs on a medium heat until the mince is browned and the onions are soft.

Step 3
Add the tomato puree and stock.

Step 4
Boil for a few minutes, ensuring the mince is cooked through.

Step 5
Leave to stand.

Step 6
For the white sauce, mix 1 tbsp oil with the flour and milk powder in a saucepan on a low heat for two minutes until it resembles breadcrumbs, then add a splash of water to make a paste.

Step 7
Stir well to eliminate any lumps, add a splash more water, and repeat until only half the water is left, stirring continuously to stop lumps from forming.

Step 8
Tear the cheese into small pieces, add to the pan, and increase the heat to melt in.

Step 9
Reduce back to a low heat and stir well.

Step 10
Layer the ragu sauce in the bottom of your dish and lay the pasta sheets on top.

Step 11
Add a second layer of ragu, then pasta, then a thick layer of mozzarella sauce.

Step 12
Cook in the oven for 10-15 minutes at 200C or cool completely, freeze and oven cook at 200C for 30 minutes.

Step 13
Bring a saucepan of water to the boil and pop the pasta in on a simmer.

Step 14
Saute the onion, bacon and garlic in about a third of the butter on a medium heat for a few minutes then transfer into a bowl.

Step 15
Melt the remaining butter in a saucepan, add the flour and combine over a medium heat to form a thick paste.

Step 16
Add a splash of milk and stir until smooth, repeat, using all of the milk.

Step 17
Add the cheese, and return the onion, garlic and most of the bacon into the saucepan.

Step 18
Stir through to distribute, and reduce the heat to low for a few minutes.

Step 19
When the pasta is cooked and the sauce coats the back of a wooden spoon, drain and rinse the pasta and toss the sauce through (or cool and freeze, then oven cook at 180C for 25 minutes).

Step 20
Heat the oil in a medium saucepan.

Step 21
Add the chicken.

Step 22
Saute on a medium heat for a few minutes to seal.

Step 23
Add the garlic, chilli, onion and carrots.

Step 24
Cook until softened and then add the vinegar.

Step 25
Pour over the pineapple, including all of the juice.

Step 26
Spoon in the tomato puree, add the ginger and stir well.

Step 27
Simmer on a medium heat for 15 minutes to cook the chicken through and thicken the sauce.

Step 28
Serve with white rice, 3 p for a 75g portion (or cool and freeze, then oven cook at 180C for 30 minutes).