Roast Chicken Breast

While the chicken cooks, trim the carrots, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.

Put the carrot batons on a large baking tray. Drizzle with oil, season with salt and pepper, then sprinkle over the sugar (see pantry for amount). Toss to coat, then arrange in a single layer.

Pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it.

Transfer the chicken to another baking tray, skin-side up.

When the oven is hot, roast the chicken on the top shelf and the carrots on the middle shelf until cooked through, 20-25 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Halfway through cooking, turn the carrots and add the garlic parcel to the baking tray to roast until soft, 10-12 mins.

Meanwhile, chop the potatoes into 2cm chunks (peel first if you prefer). Add to the pan of boiling water with 1/2 tsp salt. Simmer until you can easily slip a knife through, 15-20 mins.

Once cooked, drain in a colander and pop them back into the pan. Cover with a lid to keep warm.

Meanwhile, halve, peel and thinly slice the shallot.

Put the (now empty) frying pan back on medium-high heat with a drizzle of oil.

Once hot, add the mushrooms and shallot. Season with salt and pepper, then stir-fry until golden and softened, 4-5 mins.

Stir in the water for the sauce (see pantry for amount) and red wine jus paste. Bring to the boil, then lower the heat and simmer until the sauce has reduced by half, 4-5 mins. Remove from the heat.