Herb and Mustard Chicken with Crushed New Potatoes

Pre-heat your oven to 200 degrees. Pick the leaves from the lemon thyme. Place the chicken thighs on a baking tray, drizzle with 2 tbsp of oil, the lemon thyme leaves, ¼ tsp of salt, a good grind of black pepper and coat well. Roast for 25 mins.

Whilst the chicken and potatoes are cooking prepare the rest of the dish. For the slaw, peel and chop the top and bottom off the carrots, then grate them on the coarse side of your grater. Cut the cabbage in half, remove the tough core and cut a quarter of it into ½cm thick slices (or as a thin as you can). Place in a bowl and season with ¼ tsp of salt to soften the cabbage. After 15 mins, drain off any liquid from the cabbage and mix in the grated carrot and the garlic mayonnaise.

Pick the parsley leaves and roughly chop. Peel and grate the garlic(use a garlic press if you have one!). Zest and juice the lemon. Mix half the parsley with the garlic, lemon zest, lemon juice, mustard and 3 tbsp of olive oil together in a small bowl. Keep to one side.

When the potatoes are cooked, drain and allow the steam to escape in a colander for 1 minute. Return to the pan off the heat and crush the potatoes gently with a fork. Mix in the remaining chopped parsley and 1 tbsp of olive oil. Season with a pinch of salt and some black pepper.