Roast Chicken Breast with 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 ingredients 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). When the oven is hot, roast the carrots on the middle shelf for 5 mins, then put the chicken on the top shelf. Roast until the carrots are tender and the chicken is cooked, 18-20 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle. Halfway through, add the garlic cloves (no need to peel) to the carrot tray to roast, 10 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, thinly slice the mushrooms. Halve, peel and thinly slice the shallot.

Put the (now empty) frying pan 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 for the sauce (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.

When the chicken is cooked, transfer to a board to rest for a couple of mins. Squeeze the garlic out of its skin and add to the potatoes 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 and serve with the mash and carrots, spooning over the sauce. Enjoy!