LEON Goat's Cheese Chicken

Place the chicken on a lined baking tray and drizzle with a little olive oil. Season with a good pinch of salt and black pepper. Roast on the top shelf of your oven for 25-30 mins, until cooked through. TIP: The chicken is cooked when it is no longer pink in the middle.

Meanwhile, cut the red cabbage in half through the root, place the flat side down on a board and slice as thinly as you can from the top to the root. Next, cut the apple in half through the core, then again to make four wedges. Remove the core. Chop the apple into roughly 1cm pieces.

Heat a glug of oil in a large frying pan on medium heat. Add the cabbage along with the apple and the onion marmalade. Add a pinch of salt and some black pepper and stir together. Cook with a lid on until the cabbage has wilted and your apple is just soft, 10-12 mins. Taste and add another pinch of salt and black pepper if necessary, or a pinch of sugar (if you have some) if you think it needs more sweetness.

Meanwhile, roughly chop the hazelnuts and parsley. When the cabbage has finished cooking, stir in half the hazelnuts and half the parsley.