Roasted Chicken and Chive Sauce

a) Meanwhile, fill a large saucepan with boiling water from your kettle and return to the boil with 1/2 tsp salt.

b) Chop the potatoes into 2cm chunks (no need to peel) and add to the pan.

c) Cook until you can easily slip a knife through, 12-15 mins. Add the cavolo nero for the final 4-5 mins of cooking time. 

d) Drain well in a colander and return to the pan, off the heat. Cover with the lid to keep warm.

a) While the potatoes cook, finely chop the chives (use scissors if easier).

b) Peel and grate the garlic (or use a garlic press).

c) Return the (now empty) frying pan to medium heat. Add a drizzle of oil if the pan is dry.

a) Once hot, add the garlic to the pan. Stir-fry for 1 min.

b) Stir in the water for the sauce (see pantry for amount) and chicken stock paste. Bring to the boil and simmer until slightly reduced, 2 mins.

c) Mix in the creme fraiche and three quarters of the chives. Season to taste with pepper, then remove from the heat.

a) When the chicken is almost cooked, gently reheat the sauce. Add a splash of water if it's a little thick.

b) Season the cooked cavolo nero and potatoes with salt and pepper. Add the butter (see pantry for amount) and stir to combine.