Roasted Chicken and Red Wine, Apple & Sage Gravy

Meanwhile, peel half the garlic cloves. Grate the remaining garlic (or use a garlic press).

Pop the green beans onto a piece of foil with a drizzle of oil, add the grated garlic and season with salt and pepper. Toss the coat. Fold the foil, sealing on all sides to create a parcel.

Pop onto a large baking tray. Roast on the middle shelf until tender, 20-25 mins.

Meanwhile, add the potatoes, parsnips and whole garlic cloves to your pan of boiling water and cook until you can easily slip a knife through, 15-20 mins.

Transfer the chicken to a baking tray, skin-side up, then bake on the top shelf of your oven until cooked, 12-15 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Once the chicken is cooked, remove from your oven and leave to rest for a couple of mins.

Once the potatoes, parsnips and garlic are cooked, drain in a colander and return to the pan, off the heat.

Add a knob of butter and a splash of milk (if you have any) and mash until smooth. Season with salt and pepper. Cover with a lid to keep warm.

Meanwhile, return the (now empty) chicken pan to medium-high heat with a drizzle of oil (no need to clean).

Once hot, add the onion to the pan and stir-fry until softened, 4-5 mins.

Once the onion has softened, pour the water for the gravy (see pantry for amount) into the same pan and bring to the boil on high heat.

Stir in the red wine jus paste, then reduce the heat to medium-high. Allow the sauce to bubble and thicken, stirring regularly, 7-8 mins.