Rosemary Glazed Chicken with Purple Mash

While your potato cooks, get on with the rest of your prep. Remove the root and dark green parts from the leek. Slice your leek into circles 1cm thick. Slice the spring onion as thinly as you can. Keep to one side.

Pop your kettle on to boil, then dissolve the chicken stock pot in the boiling water (amount specified in the ingredient list). We will use it for your leek later.

Pop a frying pan on medium heat and add half the butter and all your leek. Season with a good pinch of salt, a grind of black pepper and cook for 3 mins, stirring frequently to make sure it doesn’t burn. Add two-thirds of your stock and then transfer your leek and stock to a oven-proof dish and leave to the side. Wipe the pan clean with kitchen paper

Season each chicken breast with a pinch of salt and a good grind of black pepper. Heat the same frying pan over high heat and add a splash of oil. Cook your chicken skin-side down for 3-5 mins or until the skin is golden and crispy. Turn and cook the flesh side for 2 mins before transferring your chicken (skin-side up) to the oven-proof dish with your leek. Roast your leek and chicken in your oven for 15-17 mins. Tip: The chicken is cooked when the centre is no longer pink. Keep the pan to one side, we will use it again when your chicken is cooked.

When your potato is cooked, drain into a colander and then return to the pot. Add your remaining butter and spring onion. Mash together with a potato masher or fork and then season to taste with salt and pepper. Keep warm with the lid on, we will reheat later.

When your chicken is cooked, remove from your oven and leave to rest for 2 mins. As your chicken rests, make your glaze. Warm the rosemary jelly in the frying pan on low heat and add your remaining chicken stock. Bring to the boil and then remove from the heat.