Roast Chicken Breast and Bacon Lardons

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 another baking tray (skin-side up). Roast the chicken on the top shelf of your oven and the carrots on the middle shelf, until the carrots are tender and the chicken cooked, 20-25 mins. Halfway through, add the garlic cloves (no need to peel) to the carrot tray to cook for 10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Meanwhile, chop the potatoes into 2cm chunks (no need to peel), and pop them into your pan of boiling water with a 1/2 tsp of salt. Simmer until tender, 15-20 mins. TIP: The potatoes are cooked when you can easily slip a knife through them. Once cooked, drain in a colander and pop them back in 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, bacon lardons 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. . IMPORTANT: Cook lardons thoroughly.

When the chicken is cooked, transfer it to a chopping board to rest for a couple of mins. Carefully, squeeze the garlic out of its skin and add it to the potato along with a knob of butter and a splash of milk (if you have some). Add salt and pepper to taste and mash until smooth. Slice the chicken, serve with the mash and carrots. Spoon over the sauce. Enjoy!