Chicken and Plum Sauce

Add the potatoes to the boiling water and cook until you can easily slip a knife through, 15-20 mins. Meanwhile, heat a drizzle of oil in a large frying pan on high heat. Once hot, lay the chicken breasts in the pan skin side down, fry until golden, 4-5 mins. Turn them over and cook for 1-2 mins on the flesh side. Transfer them to a baking tray, skin side up. Pop into your oven and roast until golden brown and cooked through, 15-20 mins. IMPORTANT: Wash your hands after handling raw meat.

Add a little more oil to the frying pan (no need to wash) and pop back on medium high heat. Once hot, add the savoy cabbage and season with salt and pepper. Stir fry until slightly softened, 3-4 mins. Add the garlic and fry for a minute more. Add a splash of water, stir and reduce the heat to medium. Cover the pan with a lid and cook until the cabbage is tender, 2-3 more mins. Pop into a bowl and cover with tin foil to keep warm.

Pop your pan back on medium high heat and add a knob of butter (if you have it). Let it gently melt. If you don’t have any butter use a drizzle of oil instead. Add the plums to the pan and fry, stirring frequently, until they begin to colour, 2-3 mins. Add the honey to the pan, stir and cook for 1 minute, then stir in the water (see ingredients for amount) and the chicken stock powder. Bring to the boil, reduce the heat and simmer until the sauce is sticky and the plums softened, 2-3 mins.

Once the chicken is cooked, remove from the oven, and allow to rest for a couple of mins on a board. IMPORTANT: The chicken is cooked when no longer pink in the middle. 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 and stir in the spring onion. Cover with a lid to keep warm.