Thyme Roasted 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. Trim the root and the dark green leafy part from the leek. Slice into rounds 1cm thick. Grate the cheddar cheese.

Once the potatoes are ready, drain in a colander. Pop back into the pan then sprinkle on the remaining dried thyme and 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 until golden, 45-50 mins, turn halfway through. Heat a splash of oil in a saucepan over medium heat and add the cabbage.

Cook the cabbage until it starts to soften, 3-4 mins, stirring frequently then add the apple juice, star anise, a pinch of sugar and a season with salt and pepper. 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 medium heat with a drizzle of oil. When hot, add the leeks, season with salt and pepper, stir well, add a splash of water. Cook until softened, 5-6 mins.

Once the leeks are softened, stir in the creme fraiche and half the cheese. Season with salt and pepper. Transfer to a small ovenproof dish and sprinkle on the remaining cheese. Bake in your oven until golden and bubbling, 20 mins. Squeeze the baked garlic from their skins. Wash the leek pan then reheat over medium high heat and and a drizzle of oil 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.