Chicken in Creamy Bacon and Tarragon Sauce

Once the potatoes are ready, drain in a colander and pop back into the pan.

Sprinkle on the flour (see pantry for amount) and hard Italian style cheese. Shake to fluff up the potatoes, then carefully add them to the hot baking tray, turning in the oil.

Season with salt, then roast on the middle shelf until golden, 30-40 mins. Turn halfway through.

Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat. Season the chicken with salt and pepper.

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

Once browned, transfer to a baking tray and roast on the top shelf of your oven until cooked through, 15-20 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

While the chicken cooks, pop the (now empty) frying pan on medium-high heat with a drizzle of oil if needed.

Once hot, add the bacon lardons. Stir-fry until golden, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.

Stir in the creme fraiche, tarragon, chicken stock paste (see ingredients for amount), water for the sauce (see pantry for amount) and half the wholegrain mustard.

Simmer until the sauce has thickened slightly, 2-3 mins, then remove from the heat.

While the sauce simmers, in a large bowl, combine the red wine vinegar, remaining mustard, sugar and olive oil for the dressing (see pantry for both amounts).

Add the mangetout to your dressing, season with salt and pepper, then mix together.

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

When everything's nearly ready, add the pea shoots to the bowl of dressing and toss to coat.