Chicken in Plum Hoisin Sauce

When your pan of water is boiling, add the potatoes 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 the oil is hot, lay the chicken into the pan, skin-side down. Season with salt and pepper. Fry until the skin is golden, 5-6 mins, then turn and cook for 1 min on the other side.

Transfer the chicken to a baking tray, skin-side up, then roast on the top shelf of your oven until cooked, 18-25 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.

Pop the (now empty) frying pan on medium-high heat with a drizzle of oil if it's a little dry.

Once hot, add the cabbage and season with salt and pepper. Stir fry until slightly softened, 3-4 mins.

Stir in the garlic, then turn the heat down to medium and cook for 1 min. Add a splash of water and immediately cover with a lid or some foil.

Allow to cook until the cabbage is tender, 2-3 mins more, then transfer to a bowl and cover to keep warm.

Meanwhile, melt the butter (see pantry for amount) in the (now empty) frying pan on medium-high heat.

Once hot, add the plums and fry, turning occasionally, until softened, 2-3 mins.

Stir in the honey, chicken stock paste, hoisin sauce and water for the sauce (see pantry for amount). Bring to the boil, then lower the heat and simmer until thickened, 4-5 mins, then remove from the heat. TIP: If your honey has hardened, pop it in a bowl of water for 1 min.

Drain the cooked potatoes 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.

Once the chicken is cooked, remove from your oven, cover with foil and allow to rest for a couple of mins.