Oregano Roasted Chicken and Gravy

Meanwhile, peel the potatoes and chop into 4cm chunks. Add them to the boiling water and cook until the edges have softened when you poke them with a knife, 7-8 mins - this is called par-boiling. Once the potatoes are ready, drain in a colander, pop back into the pan then sprinkle on half the flour . Give your pan a shake to fluff up the potato. Take your hot baking tray out of your oven, carefully transfer your potatoes onto it in a single layer. Season with salt and the dried thyme. Gently turn the potatoes so they're coated in oil. Roast the potatoes on the top shelf of your oven for 45-50 mins, turning halfway through. When your roasties are ready, turn off the oven and place on the bottom shelf to keep warm.

Wash your potato saucepan and fill with water again. Set aside for later. Meanwhile, peel and grate the garlic (or use a garlic press). Slice or tear the serrano ham into 2cm wide strips. Put the butternut squash on a baking tray. Drizzle with oil and season with salt and pepper. Pop on the bottom shelf of your oven to roast until soft and golden, 25-30 mins. Turn halfway through cooking.

Meanwhile, put a medium-sized saucepan on medium-high heat and add half the butter. Melt the butter gently, then stir in the remaining flour. Continue to stir until combined, you've made a roux! Cook, stirring until the roux is a medium brown colour, 3-4 mins. Remove from the heat then gradually add the water (see ingredients list for amount) and chicken stock powder stirring continuously until incorporated. Bring to the boil on medium heat, stirring briskly to remove any lumps. Lower the heat and simmer, stirring occasionally, until the gravy has thickened to your liking, 15-20 mins.

Once the chicken is cooked, cover it loosely with foil and leave to rest for 10-15 mins. Meanwhile, bring your large saucepan of water to the boil on medium-high heat. Heat the remaining butter in a frying pan on medium-high heat. Once melted, add the serrano ham and fry until lightly crispy, 2-3 mins. Stir every minute. Add the garlic and fry for 1 minute, then add the spring greens and stir-fry until softened, 4-5 mins. Remove from the heat. Once ready, add the roasted squash to the pan and stir through.