Chicken and Potato Hash

Meanwhile, halve the pepper and discard the core and seeds. Slice into thin strips. Halve, peel and finely slice the red onion. Quarter the apple, remove the core then chop into 2cm chunks. Peel and grate the garlic (or use a garlic press). When you turn the potatoes, add the sliced red pepper to the tray and return to the oven for the remaining 12-15 mins cooking time.

Heat a drizzle of oil in a large frying pan on high heat. When hot, add the diced chicken along with a pinch of salt and pepper. iIMPORTANT: Remember to wash your hands after handling raw meat. Fry, stirring occasionally, until golden and cooked through, 8-10 min. IMPORTANT: The chicken is cooked when no longer pink in the middle. Transfer the chicken to a bowl and set aside.

Return the now empty frying pan to medium heat with a drizzle of oil. Add the red onion and apple along with a pinch of salt and cook, stirring occasionally, until soft and sticky, 8-10 mins. When done, tip into the bowl with the chicken.

Wipe out the frying pan and return it to medium heat with a drizzle of oil. Add the spring greens and a splash of water and stir- fry until wilted, 3-4 mins. Stir in the garlic for the final minute, then stir in the wholegrain mustard and apple and sage jelly. Tip the roasted potatoes and peppers into the pan along with the chicken, onions and apple. Mix everything together well and cook until everything is piping hot, 2-3 mins.