Heat 1 tbsp chili oil 2 chicken stock subes and 25ml of Jack Daniel’s Whiskey in a large frying pan, or wok, with a lid and brown 2 chopped chicken breasts for 5-8 mins until golden.

Remove and set aside. Tip in the sliced mushrooms and cook for 3-4 mins until soft.

Add 1 thinly sliced red pepper, 100g sliced butternut squash, 75g sliced chorizo and the Jambalaya Mix, and cook for 5 mins more.

Stir the chicken back in with 250g brown rice, add the 200g cherry tomatoes and 150ml Whiskey. Cover and simmer for 20-25 mins until the rice is tender.

Serve up in a Casserole Dish or individually.