Cajun Chicken Filling - 600g chicken thighs, diced - 2 tsp smoked paprika - 1 tsp cayenne pepper - 1 tbsp garlic powder - 1 tsp dried oregano - 1 tsp dried thyme - 1 tsp ground black pepper - 60g unsalted butter - 1 green capsicum, diced - 1 brown onion, diced - 3 celery stalks, diced - 3 garlic cloves, minced - 1L low-sodium chicken stock - 300ml thickened cream - 100g baby spinach leaves - 1 tbsp cornflour + 2 tbsp water (cornflour slurry) - 1 sheet puff pastry, thawed - 1 egg, beaten (for egg wash) Garlic Mashed Potatoes - 3 brushed potatoes, peeled and chopped into even pieces - 3 garlic cloves, peeled - 1–2 tbsp salt (for boiling water) - 50g cold butter - 50ml milk or cream Cajun Chicken Filling 1. In a large bowl, toss diced chicken thighs with paprika, cayenne, garlic powder, oregano, thyme, and black pepper. 2. Melt butter in a large pot over medium-high heat. Add chicken in batches, sear until lightly browned, then remove and set aside. 3. In the same pot, reduce heat to medi...