Honey Fried Chicken with Chicory and Bacon

Put your chicken in a bowl. Drizzle over your honey, a pinch of salt and a good grind of pepper and mix to ensure the chicken has a good coating of honey. Tip: The best thing to use to mix is your hands, but make sure you give them a good wash after.

Add your potatoes to the boiling water to cook for 15 mins or until tender. Tip: The potatoes are cooked when you can easily slip a knife through them. Then drain, add a knob of butter and a splash of milk (if you have them) and mash until smooth. Put a lid on the pan and keep to the side until everything else is ready.

Meanwhile put a non stick frying pan on a medium heat with a drizzle of oil and add your bacon pieces. Fry for about 4 mins until they are crispy, then remove. Add your chicken to the pan and cook for 4-5 mins on each side until it is slightly caramelised. Remove your chicken from the pan and put in an oven proof dish or baking tray in a single layer, cover with some tin foil and put it in the oven for 10 mins to keep cooking while you get your chicory ready!

Bring a pot of water to the boil with a pinch of salt. Add another 1 tbsp of oil to your frying pan and then add your chicory cut side down along with your thyme leaves. Cook for 3 mins, then add the water (as specified in the ingredient table above) and the stock pot. Cover with a lid and cook for a further 4 mins, then add your chicory to your chicken tray (leaving the stock in the pan), sprinkle over your bacon bits, cover with tin foil again and pop back into the oven.

When the chicory is 2 mins from being cooked, add your green beans to the pot of boiling water and cook for 4-5 mins.

Keep your pan on the heat and bubble the sauce for 2 mins until it has reduced slightly. Mix together your cornflour with ½ tbsp water, give it a good stir to make sure there are no lumps and add this to the sauce in the pan. Cook for another minute and then take off the heat.