Apple and Sage Glazed Chicken

Heat a large frying pan on medium heat (no oil).

Once hot, add the butter (see pantry for amount) and leek. Season with salt and pepper. Cook, stirring, until softened, 3 mins.

Stir in the water for the veg (see pantry for amount), half the chicken stock paste and bring to a boil, 1 min. Transfer the leek mixture to a small ovenproof dish. 

Meanwhile, add the potatoes to your pan of boiling water and cook until you can easily slip a knife through, 15-20 mins.

Wipe out the (now empty) frying pan and pop on medium-high heat with a drizzle of oil. 

Once hot, lay the chicken into the pan, and cook until browned, 5 mins each side. Season with salt and pepper. 

Transfer the chicken to the ovenproof dish on top of the leeks, then bake on the top shelf of your oven until cooked, 10-12 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

Meanwhile, pop the Tenderstem® broccoli onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.

Roast on the middle shelf until tender and crispy, 10-12 mins.

Once the potatoes are cooked, drain in a colander and return to the pan, off the heat. Add a knob of butter and a splash of milk (if you have any) and mash until smooth.

Season with salt and pepper. Cover with a lid to keep warm.

When cooked, remove from your oven, cover with foil and allow to rest for a couple of mins.

Meanwhile, wipe out the (now empty) frying pan and add the apple and sage jelly. Pop the pan on medium-high heat.

Stir in the remaining chicken stock paste and the water for the glaze (see pantry for amount). Bring to the boil and simmer until glossy, 4-5 mins, then remove from the heat.