Prepare your chicken: If using raw chicken, place your breast in a small saucepan, cover with cold water, and bring to a gentle simmer. Poach for 12-15 minutes until the thickest part feels firm but gives slightly when pressed. The meat should be opaque throughout with no pink remaining. Drain, let it cool until you can handle it comfortably, then shred using two forks — you'll see the fibres separate into thin, even strips.

Soften the aromatics: In a large frying pan over medium-low heat, melt the butter until it foams and releases a nutty aroma. Add the shredded chicken and cook for 2 minutes, stirring occasionally — you'll hear a gentle sizzle as the chicken warms through.

Build the sauce base: Reduce the heat to low. Add the softened cream cheese in dollops, stirring continuously with a wooden spoon. Watch as the cream cheese transforms from pale blocks into a glossy, golden sauce that coats the chicken entirely — this takes about 3 minutes of steady stirring.

Add the liquids: Pour in the double cream and hot sauce, then add the tomato paste. Stir until the mixture turns a uniform pale orange colour and smells richly of tangy peppers and creamy dairy. The sauce should be thick enough to coat the back of your spoon without dripping off immediately.

Incorporate the cheese: Sprinkle in the grated cheddar, garlic powder, onion powder, smoked paprika, and cayenne if using. Stir gently for 2-3 minutes until the cheese melts completely — you'll notice the sauce become silky and smooth, with no visible streaks of unmelted cheddar. Season with salt and pepper to taste.

Simmer and thicken: Allow the dip to bubble gently over very low heat for 5 minutes, stirring occasionally. The surface will develop small, lazy bubbles, and the sauce will pull away from the sides of the pan as it thickens. The aroma should be deeply savoury with a pleasant, mild heat.

Cool and portion: Remove the pan from the heat. Let the dip stand for 5 minutes — it will continue to thicken as it cools. You'll see a slight skin form on the surface if left too long, so portion it while still warm. Divide into eight airtight containers, allowing roughly 60g of dip per portion.

Prepare the celery: Wash and dry the celery sticks thoroughly. Cut each stick into 8cm lengths, then store separately in a container lined with a dry paper towel — this keeps them crunchy for up to 5 days.