Crispy Chicken With Bread Sauce & Roasted Root Veg

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Heat a large, wide-based pan (preferably non-stick) over a medium-high heat

Season the chicken thigh skins with salt

Once hot, add the chicken, skin-side down and cook for 10 min

Once the chicken skin is crispy, transfer it to a plate, skin-side up, and reserve the pan for later

Meanwhile, peel and halve the shallots

Peel the garlic

Heat a pot over a low heat with 300ml [600ml] milk and a knob of butter

Add the halved shallots, garlic, star anise, bay leaf[ves] and cook for 20 min or until fragrant

Tip: the milk only needs to simmer gently

Meanwhile, cut the potatoes (skins on) into small, bite-sized pieces

Cut the parsnip[s] (skin on) into rounds

Cut the carrot[s] (skin on) into rounds

Rip the leaves off the spring greens, discard the tough stalks, then layer the leaves over each other, roll them up and slice into thin strips

Add the chopped potatoes, parsnip and carrot to a baking tray with a drizzle of vegetable oil and a pinch of salt and give everything a good mix up

Add the crispy chicken to the tray, skin-side up, and put the tray in the oven for 25 min or until the vegetables are starting to brown and the chicken is cooked through (no pink meat!)

Meanwhile, boil a kettle

Dissolve 1/2 [1] chicken stock cube in 150ml [250ml] boiled water

Pour away most of the oil until you're left with approx. 1 tsp [2 tsp] and return the pan to a medium heat

Add 1 tsp [2 tsp] flour to the pan and stir for 30 secs

Stir in the chicken stock and Henderson's Relish and cook for 4-5 min or the gravy has thickened

Meanwhile, once the milk has infused, remove and discard the star anise, garlic, shallot and bay leaf[ves]

Add the clotted cream and panko breadcrumbs to the milk with a generous pinch of salt and pepper

Give everything a good mix up and cook for 1-2 min or until the breadcrumbs have soaked up most of the liquid – this is your bread sauce

Once the chicken is done, transfer it to a plate and set aside to rest

Add the sliced spring greens to the tray and mix them through the vegetables

Return the tray to the oven for a further 3 min, or until the spring greens are wilted

Tip: keep an eye on the greens, as they can burn quickly!