Crispy Roast Chicken

Meanwhile, chop the potatoes into 2cm chunks (no need to peel). Add to the saucepan of boiling water and cook for 12-15 mins. Tip: The potatoes are cooked when you can easily slip a knife through. Drain in a colander and return to the pan, off the heat.

While the potatoes cook, pop the broccoli into florets on a baking tray, drizzle with oil and season with salt and pepper. Toss to coat then spread out in one layer. Roast on the middle shelf of your oven until crisp, 12-15 mins. TIP: Pop these in half way through the chicken cooking time so as everything is ready together.

Meanwhile, pick the tarragon leaves from their stalks. Roughly chop the leaves (discard the stalks). Warm the redcurrant jelly and water (see ingredients for amount) in a small saucepan on medium heat, stirring to ensure the jelly is dissolved. Stir in half the tarragon then reduce on a low heat until thick and sticky, 3-5 mins. Season to taste with salt and pepper.

Mash the potatoes with a potato masher along with the mustard, butter and a pinch of salt and pepper. Mix in a splash of milk (if you have it). Keep warm with the lid on off the heat.