Thanksgiving Inspired Roasted Chicken & Creamy Mash

Roast the chicken and sweet potatoes on the middle shelf of your oven for 60/ 75 mins depending on size. IMPORTANT: The chicken is cooked when the juices from the thigh run clear and there is no pink meat. Meanwhile, roughly chop the cranberries then add into a medium bowl with the sausage meat. Mix to combine, then shape into 3 balls per person. Add to the baking tray when the chicken has 30 mins remaining. IMPORTANT: Wash your hands and equipment after handling raw meat. The stuffing balls are cooked when no longer pink in the middle.

Meanwhile, bring a medium saucepan of water to the boil with 1/2 tsp salt. Peel and chop the white potato into 2cm chunks. Trim the green beans. Peel and grate the garlic (or use a garlic press). When boiling, add the potatoes to the water and cook until you can easily slip a knife through, 15-20 mins. Once the potatoes are cooked, drain in a colander and return to the pan, off the heat. Add the butter, half the cheese 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, put the water for the gravy (see ingredients for amount) into a small saucepan and add the red wine jus paste. Bring to the boil and simmer until the gravy has thickened to your liking, 5-10 mins. Then remove from the heat. TIP: Add a splash of water if needed.

Heat a medium frying pan on medium heat (no oil). Once hot, add the flaked almonds and dry-fry, stirring regularly, until lightly toasted, 3-4 mins. TIP: Watch them like a hawk as they can burn easily. Once toasted, transfer to a small bowl. Put your pan back on medium-high heat and add a drizzle of oil. Once hot, add the green beans and stir-fry until starting to char, 2-3 mins. Stir in the garlic, turn the heat down to medium and cook for 1 min. Then add a splash of water and immediately cover with a lid or some foil. Allow to cook until the beans are tender, 4-5 mins. Remove the pan from the heat.