Thyme Roasted Whole Chicken

Peel and chop the potatoes into 3cm chunks. Add the potatoes to the water and cook for 7-8 mins or until the edges have softened when you poke them with a knife. Meanwhile, halve the cabbage, cut out and discard the tough core, then finely slice. Coarsely grate the apple. Trim the root and the dark green leafy part from the leek. Slice into rounds 1cm thick. Grate the cheddar cheese.

Once the spuds are ready, drain in a colander. Sprinkle on half the flour and the remaining thyme. Give the colander a shake to fluff up the potato. Take the hot baking tray out of then oven, gently tip your potatoes onto it in a single layer. Season with salt. Roast the potatoes on the top shelf of your oven for 45-50 mins, turn halfway through. Add the pancetta to the tray when they have 15 mins left. Heat a splash of oil in a saucepan over medium heat and add the cabbage and apple.

Cook the cabbage mixture until it starts to soften, 3-4 mins, stirring frequently then add the apple juice, star anise, red currant jelly and a pinch of salt. Reduce the heat and simmer until the cabbage mixture is soft, glossy and the apple juice has evaporated, 20-25 mins. Remove the garlic cloves from the oven and allow to cool. Meanwhile, wash the potato pan and return to a medium heat with half the butter. Add the leeks, stir well, add a splash of water and cook until softened, 5-6 mins.

Once the leeks are softened, stir in the creme fraiche and season with salt and pepper. Transfer to a small ovenproof dish and sprinkle on the cheeses. Bake until golden and bubbly, 20 mins. Squeeze the baked garlic from their skins. Wash the leek pan then reheat over medium high heat and add the remaining butter and garlic. Allow to melt, then stir in the remaining flour. You've made a roux! Cook until the roux is a medium brown colour. Use your spoon to squish the garlic into the roux. TIP: Don't forget to add the pancetta to the potatoes.