In a large pot of salted boiling water add the potatoes and cook for 15 minutes or until the potatoes can easily be pierced with a knife. Then remove the pot from the heat, drain, season with salt and pepper and mash the potatoes together with a small amount of olive oil and milk. Set these aside.

Over a medium heat fry the onions with a tablespoon of olive oil. Cook these for about 2-3 minutes or until they have softened, add the garlic and herbs and then fry for another few minutes.

Preheat your oven to 200 degrees Celsius, add the chicken to the onions and cook the chicken. This should take about 5 minutes.

Next add the tomatoes, chutney, Worcestershire sauce and a pinch of salt & pepper. Allow this to simmer for 10 minutes.

Remove this from the heat, check that it is sufficiently seasoned. Add in the peas and then pour the mixture into a medium-sized ovenproof dish.

Top the chicken filling with the potato mash and add a sprinkling of cheese if you like. Bake this for about 10-15 minutes or until the mash is lightly golden.