Chicken and Cheesy Garlic Mash

a) When the oven is hot, roast the carrots and pabrsnips on the middle shelf until tender, 24-22 mins. Turn halfway through. 

b) Meanwhile, chop the potatoes into 2cm chunks (peel first if you prefer). Peel the garlic cloves. 

c) Pour the boiling water into a large saucepan with ½ tsp salt for the potatoes.

d) Add the potatoes and whole garlic cloves to the water and cook until you can easily slip a knife through, 15-18 mins.

a) While the potatoes cook, pour the water for the jus (see pantry for amount) into a small saucepan, bring to the boil on high heat.

b) Stir in the red wine jus paste, then reduce the heat to medium-high. TIP: If your red wine jus paste has hardened, put the sachet in a bowl of hot water for 1 min to loosen.

c) Allow the sauce to bubble and thicken, stirring regularly, 6-7 mins.

d) Meanwhile, grate the cheese.

a) Heat a drizzle of oil in a large frying pan on high heat. Once hot, lay the chicken into the pan. Season with salt and pepper. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh. 

b) Fry until golden, 3-4 mins, then turn and cook for 1 min more.

c) Transfer the chicken to a baking tray, skin-side up. Roast the chicken on the top shelf of your oven until cooked through, 12-15 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

a) When the carrots and parsnips have 5 mins left, drizzle over the honey. Turn to coat. Return to the oven for the remaining time. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.

b) Once the potatoes and garlic are cooked, drain in a colander and return to the pan, off the heat.

c) Add the cheese, a splash of milk (if you have any) and butter (see pantry for amount) and mash until smooth.

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