Roasted Chicken and Gravy

Meanwhile, peel the potatoes and chop into 4cm chunks. Add the potatoes to the boiling water and cook for 7-8 mins or until the edges have softened when you poke them with a knife. Once the potatoes are ready, drain in a colander, pop back into the pan then sprinkle on half the flour . Give your pan a shake to fluff up the potato. Take your hot baking tray out of your oven, carefully transfer your potatoes onto it in a single layer, turning in the oil. Season with salt. Roast the potatoes on the top shelf of your oven for 45-50 mins, turning halfway. When they're ready, turn off the oven and place on the bottom shelf to keep warm until everything is ready.

Fill and boil your kettle. Halve, peel and thinly slice the onion. Peel and grate the garlic (or use a garlic press). Quarter the red cabbage, remove (and discard) the white core, thinly slice. Coarsely grate the pear (discard the core). Finely chop the chestnut mushrooms. Heat half the butter in a frying pan on medium high heat - once melted, add the mushrooms. Fry until golden brown, 5-6 mins. While the mushrooms cook, pop the stuffing mixture into a bowl and pour in the boiling water (see ingredient list for amount). Stir, then leave to stand for 5 mins. When the mushrooms are cooked, add the garlic, cook for 1 minute. Then add them to the stuffing mixture and stir together. Transfer to a small ovenproof dish and set aside.

Pop your frying pan back on medium-high heat (no need to wash). Add a drizzle of oil and the chorizo and onion. Stir and cook until the chorizo is crispy and the onion is really nice and soft, 4-6 mins. Stir in the balsamic vinegar and cook for 1 minute, then add the pear and red cabbage. Season with salt and pepper. Stir everything together, then pour in the water (see ingredient list for amount), bring to a simmer, cover with a lid or some foil, reduce the heat to medium low and cook until the cabbage is softened, 25-30 mins. Stir a couple of times to ensure it's not sticking to the pan.

Meanwhile, put a saucepan on medium-high heat and add the remaining butter. Melt the butter gently, then stir in the remaining flour. Continue to stir until combined, you've made a roux! Cook, stirring until the roux is a medium brown colour, 3-4 mins. Gradually stir in the water (see ingredients for amount) and chicken stock powder. Bring to the boil, stirring out any lumps that form. Lower the heat and simmer, stirring occasionally, until the gravy has thickened to your liking, 15-20 mins. Meanwhile, pop the stuffing in the oven to cook for 20 mins.