Crispy Chicken Thigh W. Cheesy Sprouts, Truffle Mash, Gravy & Side

Preheat the oven to 220°C/ 200°C (fan)/ gas 7, then take your chicken out of the fridge, open the packet and let it air and boil a full kettle

Add your Brussels sprouts to a heatproof bowl, then cover the bowl with cling film and pierce a few holes in the top with a fork, put the bowl in the microwave for 4-5 min or until the sprouts are fork-tender

Added pigs in blankets? Please refer to the pack for cooking instructions

Grate your Italian hard cheese finely

Once the sprouts are fork-tender, add the grated Italian hard cheese and a drizzle of olive oil to the bowl with a pinch of salt and pepper

Give everything a good mix up, then add to a baking paper-lined baking tray (or two!) and crush the sprouts with the base of a mug to flatten them

Put the tray[s] in the oven for an initial 10 min

Meanwhile, heat a large, dry, wide-based pan (preferably non-stick) over medium-high heat with a drizzle of vegetable oil

Pat your chicken dry with kitchen paper and season generously on both sides with salt

Once hot, add the seasoned chicken, skin-side down, and cook for 10 min or until the skins have browned and crisped

While the chicken skin is crisping, peel your potatoes and chop them into large, bite-sized pieces

Add the chopped potatoes to a pot with plenty of boiled water and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 12-15 min or until fork-tender

Once done, drain and return to the pot to steam dry

Once the chicken skin has crisped, remove the tray[s] of sprouts from the oven

Transfer the crispy chicken (skin side up) to the other side of the tray[s] and reserve the pan

Return the tray[s] to the oven for 12-15 min further or until the chicken is cooked through (no pink meat!) and the sprouts are golden and crisp

Reboil half a kettle

When everything has 5 min left, return the reserved pan to a medium-high heat

Add your gravy base and 125ml [200ml] [250ml] boiled water and whisk thoroughly

Cook for 2-3 min, stirring regularly, or until thickened – this is your gravy

While the gravy is thickening, return the potatoes to a low heat with a knob of butter and a splash of milk

Season with a pinch of salt and mash until smooth, then add half your truffle oil (save the rest for later!) and stir to combine – this is your truffle mash