Oregano Roast Chicken, Roast Potatoes and Gravy

Meanwhile, peel and chop the potatoes into 4cm chunks, then add to the pan of boiling water and cook for 7-8 mins or until the edges are soft.

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

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

While everything cooks, peel and grate the garlic (or use a garlic press). Halve any thick broccoli stems lengthways.

Slice or tear the Serrano ham into 2cm wide strips.

Wipe out your (now empty) potato pan and fill with water. Set aside for now.

Put another medium saucepan on medium-high heat and add the butter (see pantry for amount).

Melt the butter gently, then stir in the flour (see pantry for amount). Continue to stir until combined - you've made a roux! Cook, stirring, until the roux is a medium brown colour, 3-4 mins.

Gradually stir in the water for the gravy (see pantry for amount), then stir in the chicken stock paste and bring to the boil, stirring out any lumps that form.

Lower the heat and simmer, stirring occasionally, until the gravy has thickened to your liking, 15-20 mins. Remove from the heat.

Once the chicken's cooked, cover it loosely with foil and set aside to rest for 10-15 mins.

Meanwhile, put your large saucepan of water on to boil with 1/2 tsp salt.

Heat a drizzle of oil in a frying pan on medium-high heat. Once hot, add the Serrano ham and fry until lightly crispy, 2-3 mins.

Add the garlic and stir-fry for 1 min more, then add the spring greens and cover with a lid (or foil). Cook until softened, 4-5 mins. Add a splash of water if needed to help steam, then remove from the heat.