Thyme Roasted Chicken and Gravy

Meanwhile, peel the potatoes, chop into 4cm chunks. Add them to the boiling water and cook until the edges have softened when you poke them with a knife, 7-8 mins. Once the potatoes are ready, drain in a colander, pop back into the pan, sprinkle on the remaining thyme and half the flour. Give your pan a shake to fluff up the potato. When the chicken has 45 mins left to cook, take your hot baking tray out of your oven, carefully transfer your potatoes onto it in a single layer. Sprinkle over a pinch of salt and gently toss the potatoes in the oil. Roast the potatoes on the top shelf of your oven until golden, 45-50 mins, turn halfway through cooking.

Wash your saucepan and fill with water again. Bring to the boil on high heat. Peel the swede and chop into 2cm chunks. Peel and grate the garlic (or use a garlic press). Roughly chop the hazelnuts. Once the water is boiling, add the swede and simmer until tender, 25-30 mins. TIP: The swede is cooked when you can easily slip a knife through it. Once cooked, drain in a colander, pop back in the pan and cover with a lid. Set aside.

Meanwhile, heat a drizzle of oil in a frying pan on medium high heat. Once hot, add the cavolo nero and fry until softened, 4-5 mins. Then add the garlic, a handful of spinach and a splash of water. Stir until wilted, keep adding handfuls of spinach until it's all wilted. Add a pinch of salt and pepper and cook until the water has evaporated, then stir in the hard Italian cheese and half the creme fraiche. Gently bring to the boil, then remove from the heat and leave to the side (we will reheat later).

Meanwhile, pop a saucepan on medium heat and add half the butter, allow to melt, stir in the remaining flour. You've made a roux! Cook until the roux is a medium brown colour and gradually stir in the water (see ingredients for amount), chicken stock powder. Bring to the boil, stirring out any lumps that form. Lower the heat and simmer until the gravy has thickened to your liking, 15-20 mins. Once the swede is cooked, drain and put it back in the pan, add the remaining butter and creme fraiche, season with salt and pepper. Mash vigorously until it resembles a rough mash. Cover with a lid and leave to the side.