Roast Chicken Breast

While the chicken cooks, trim the carrots (no need to peel), quarter lengthways and then chop into finger-length batons. Pop the carrots onto a large baking tray and add a drizzle of oil. Sprinkle over the sugar (see ingredient list for amount) and season with salt and pepper. Toss to coat, then arrange in a single layer.

Transfer the chicken to a baking tray (skin-side up). Roast the carrots on the middle shelf for 5 mins, then add the chicken on the top shelf of your oven. Roast both until the carrots are tender and the chicken is cooked, 18-20 mins. Halfway through, add the garlic cloves (no need to peel) to the carrot tray to roast, 10 mins. IMPORTANT: Wash your hands after handling chicken and its packaging. The chicken is cooked when no longer pink in the middle.

Meanwhile, chop the potatoes into 2cm chunks, and add to the pan of boiling water with a 1/2 tsp of salt. Simmer until you can easily slip a knife through, 15-20 mins. Once cooked, drain in a colander and pop them back into their pan. Cover with a lid to keep warm. Meanwhile, thinly slice the mushrooms. Halve, peel and thinly slice the shallot.

Put the frying pan used for the chicken back on medium-high heat. Add a drizzle of oil, the mushrooms and a pinch of salt and pepper. Stir-fry until the mushrooms are golden, 4-5 mins. Add the shallot and fry until softened, 3-4 mins. Pour in the water (see ingredients for amount), stir in the red wine stock and bring to the boil. Lower the heat and simmer until the sauce has reduced by half, 4-5 mins. Remove from the heat.