Goat's Cheese and Figgy Chicken with Garlicky Cabbage and Roasties

Season your chicken skin with salt and pepper and pop on a lightly greased baking tray. Roast in the oven on the top shelf to cook for 25-30 mins. Tip: The chicken is cooked when no longer pink in the middle.Once cooked, remove from the oven and leave to rest for 5 mins.

Meanwhile chop the potatoes into 2cm chunks and pop on another baking tray. Drizzle over a pinch of salt and a grind of pepper and mix together. Put in the oven on the second shelf to cook for 25-30 mins until crispy.

While your chicken and potatoes are in the oven you can prepare the cabbage! Cut it in half lengthways, remove the triangular root and slice widthways into ½cm thin slices. Peel and grate the garlic (or use a garlic press).

Have sit down and relax!

When your chicken and potatoes are about 7 mins from being ready, put a frying pan on medium head with a drizzle of oil and add the mustard seeds. Cook for a few seconds until they start to sizzle, then quickly add your cabbage. Cook for 4 mins until your cabbage has wilted down, then add your garlic and cook for another minute.