Midweek Rosemary Roasted Chicken and Leek Sauce

a) Meanwhile, fill a large saucepan with boiling water from your kettle and return to the boil with ½ tsp salt.

b) Chop the potatoes into 2cm chunks (no need to peel) and add to the pan.

c) Cook until tender, 12-15 mins. Add the peas and cook for 1 min more. 

d) Drain well in a colander and return to the pan, off the heat. Cover with the lid to keep warm.

a) While the potatoes cook, trim the root and dark green leafy part from the leek and discard. Halve lengthways, then thinly slice.

b) Peel and grate the garlic (or use a garlic press).

a) Return the (now empty) frying pan to medium heat. Add a drizzle of oil if the pan is dry.

b) Once hot, add the leek and season with salt and pepper. Cook the leek until softened, 4-6 mins, stirring occasionally. Add the garlic and fry for 1 min more.

c) Stir in the water for the sauce (see pantry for amount) and chicken stock paste. Bring to the boil and simmer until slightly reduced, 2 mins.

d) Mix in the creme fraiche, season to taste with pepper, then remove from the heat.

a) When the chicken is almost cooked, gently reheat the sauce. Add a splash of water if it's a little thick.

b) Season the cooked peas and potatoes with salt and pepper. Add the butter (see pantry for amount) and stir to combine.