Herby Roast Chicken and Red Wine Jus

Bring a large saucepan of water with 1/2 tsp salt to the boil. Peel and chop the potatoes into 4cm chunks. 

When boiling, add the potatoes to the water and cook for 7-8 mins or until the edges are soft. 

Once ready, drain in a colander and sprinkle over the flour for the potatoes (see pantry for amount). Shake to fluff them up, then carefully add them to the hot baking tray, turning in the oil.

Season with salt, then roast on the top shelf until golden, 45-50 mins. Turn halfway through.

Meanwhile, trim and discard the root and the dark green leafy part from the leek. Slice into 1cm thick rounds. Gate the cheese.

Wash out the potato pan and return to medium heat with a drizzle of oil.

Once hot, add the leeks and season with salt and pepper. Add a splash of water and cook, stirring, until softened, 5-6 mins.

Next, stir in the creme fraiche and half the cheese. Season again, then transfer to a small ovenproof dish and sprinkle over the remaining cheese. Bake until golden and bubbling, 18-20 mins. 

While the leeks bake, peel and grate the garlic (or use a garlic press). Trim the carrots, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the bacon lardons. Stir-fry until golden, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly. Once cooked, set aside in a bowl.

Return the pan to medium heat and melt in the butter (see pantry for amount). Add the garlic, carrots, sugar and water for the carrots (see pantry for both amounts) and bring to the boil.

Once boiling, cover with a lid or foil, then lower the heat and simmer for 10-12 mins. Remove the lid and cook until the liquid has evaporated and the carrots are glazed, 3-4 mins. Stir occasionally.

Stir the cooked bacon through the carrots and season with salt and pepper. Remove from the heat and cover to keep warm.

Once the chicken is cooked, rest it wrapped in foil for 10-15 mins.

While it rests, pour the water for the jus (see pantry for amount) into a small saucepan, bring to the boil on high heat.

Stir in the red wine jus paste, then reduce the heat to medium. TIP: If your red wine jus paste has hardened, put the sachet in a bowl of hot water for 1 min to loosen.

Allow the sauce to bubble and thicken, stirring regularly, 10-12 mins. Set aside.