Crispy-Skin Chicken Breast

While the chicken cooks, trim the carrots (no need to peel), quarter lengthways and then chop into batons the length of your index finger. Pop them onto a large baking tray and add a drizzle of oil. Sprinkle over the sugar (see ingredient list for amount) and season with salt and pepper. Toss to coat, then arrange in a single layer.

Transfer the chicken to another baking tray (skin-side up). Roast the chicken on the top shelf of your oven and the carrots on the middle shelf, until the carrots are tender and the chicken cooked, 20-25 mins. Halfway through, add the garlic cloves (no need to peel) to the carrot tray to cook for 10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Meanwhile, chop the potatoes into 2cm chunks (no need to peel) and pop them into your pan of boiling water with a 0.5 tsp of salt. Simmer until tender, 15-20 mins. TIP: The potatoes are cooked when you can easily slip a knife through them. Once cooked, drain in a colander and pop them back in their pan. Cover with a lid to keep warm. Meanwhile, thinly slice the mushrooms. Halve, peel and thinly slice the shallot.

Put the frying pan you cooked your chicken in back on medium-high heat (no need to wash). Add a drizzle of oil, the mushrooms and a pinch of salt and pepper. Stir-fry until the mushrooms are golden, 4-5 mins. Add the shallot and fry until soft, about 3 mins. Pour in the water for the sauce (see ingredients for amount) and add the red wine stock pot. Stir to dissolve the stock pot, then simmer until the sauce has thickened slightly and is glossy, 3-4 mins. Remove from the heat.