Chop any large pieces of chicken into bite-sized chunks. Warm a frying pan (or large saucepan if you’re cooking this on the hob) over a medium heat for 2 mins, then add 1 tbsp olive oil and the chicken. Fry for 8 mins, turning once or twice, till the chicken is browned all over.

While the chicken fries, peel and finely slice the onion. Trim the roots from the green garlic and remove about 2 cm from the green stalk. Halve the bulb and thinly slice it. Then thinly slide the stalk. From this point on, follow the method for the slow cooker or the hob.

In the slow cooker^ Scoop the chicken out of the frying pan and add it to a 3½ ltr slow cooker. Add the onion and green garlic. Peel and thickly slice the carrots. Stir them into the chicken and veg.

Add 2 tbsp honey and 1-2 tbsp horseradish mustard (it’s spicy, so use less for a milder flavour) to the slow cooker, along with the tamari. Pour in 200ml boiling water. Drop in the porcini mushrooms and rosemary sprigs then stir well.

Add a pinch of salt. Cover the slow cooker, set it to medium and cook for 8 hrs. Or set it to low and cook for 10-12 hrs, or high and cook for 4-5 hrs.

When the chicken has 30 mins left to cook, peel and chop the sweet potatoes into large chunks. Place them in a large pan and cover with hot water. Pop on the lid and bring to a boil then simmer for 20 mins till the spuds are soft when pierced with a sharp knife.

While the sweet potatoes are cooking, roughly chop the spinach leaves.

Drain the sweet potatoes and let them steam dry in the colander for a couple of mins, Then tip back into the pan and mash them. Season generously. Pop the lid back on to keep them warm while you finish the chicken.

Taste the chicken and add more salt or pepper if you think it needs it. Pluck out the rosemary sprigs Stir in the chopped spinach and pop a lid back on for a couple of mins to wilt the spinach.

Divide the mash between 4 warm bowls or plates. Spoon the honey mustard chicken over the top.

On the hob^ Scoop the chicken out of the saucepan and pop it on a plate. Add the sliced onion to the pan with 4 tbsp water, set the heat to low and fry, stirring often, for 10 mins till they soften.

While the onion fries, peel and thickly slice the carrots. Stir the carrots and green garlic into the onion. Fry, stirring, for 5 mins.

Tip in the honey, tamari and horseradish mustard. Pour in 600ml boiling water. Drop in the porcini mushrooms and rosemary sprigs. Stir well.

Bring to the boil, then turn the heat down to medium and simmer for 45 mins. While the stew simmers, cook the sweet potato following the method overleaf.

While the potatoes are cooking, roughly chop the spinach leaves.

Drain the sweet potatoes and let them steam dry in the colander for a couple of mins, Then tip back into the pan and mash them. Season generously. Pop the lid back on to keep them warm while you finish the chicken.

Taste the chicken and add more salt or pepper if you think it needs it. Pluck out the rosemary sprigs Stir in the chopped spinach and pop a lid back on for a couple of mins to wilt the spinach.

Divide the sweet potato mash between 4 warm bowls or plates. Spoon the porcini and and honey mustard chicken over the top.