Maple Roasted Chicken and Creamy Mash

Roast the chicken and sweet potatoes on the middle shelf of your oven for 60/75 mins depending on size. IMPORTANT: The chicken is cooked when the juices from the thigh run clear and there is no pink meat. Meanwhile, roughly chop the cranberries then add into a medium bowl with the sausage meat. Mix to combine, then shape into 3 balls per person. Add to the baking tray when the chicken has 30 mins remaining. IMPORTANT: Wash your hands and equipment after handling raw meat. The stuffing balls are cooked when no longer pink in the middle.

Meanwhile, bring a medium saucepan of water to the boil with 0.5 tsp salt. Peel and chop the white potato into 2cm chunks. Trim the green beans. Peel and grate the garlic (or use a garlic press). When boiling, add the potatoes to the water and cook until you can easily slip a knife through, 15-20 mins. Once the potatoes are cooked, drain in a colander and return to the pan, off the heat. Add a knob of butter, half the cheese and a splash of milk (if you have any) and mash until smooth. Season with salt and pepper. Cover with a lid to keep warm. 

Meanwhile, put the water for the gravy (see ingredients for amount) into a small saucepan and add the red wine jus paste. Bring to the boil and simmer until the gravy has thickened to your liking, 5-10 mins. Then remove from the heat. TIP: Add a splash of water if needed.

Heat a drizzle of oil in a medium frying pan on medium heat. Once hot, add the green beans and stir-fry until starting to char, 2-3 mins. Stir in the garlic, turn the heat down to medium and cook for 1 min. Then add a splash of water and immediately cover with a lid or some foil. Allow to cook until the beans are tender, 4-5 mins. Remove the pan from the heat.