Festive Pulled Free Range Chicken Loaded Fries

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

Cut your carrot[s] and potatoes (skins on) into chips, then add them to a baking tray (or two!) with a drizzle of vegetable oil and a pinch of salt

Give everything a good mix up and put the tray[s] in the oven for 25-30 min or until golden and crispy – these are your root veg fries

Meanwhile, add a pinch of salt to a small bowl with a splash of boiling water and stir until the salt has dissolved

Add your red wine vinegar and your dried cranberries and set aside to pickle – these are your quick-pickled cranberries

Cut a piece of tin foil, then trim and add your green beans to the middle with a splash cold water and scrunch the edges together to form a sealed parcel

Tip: Cooking for 3 or more? Make 2 separate parcels!

Add half of your chicken stock mix (you'll use the rest later!) to a bowl with 75ml [115ml] [150ml] boiled water and a knob of butter

Add your dried sage and panko breadcrumbs and give everything a good mix up – this is your sage stuffing mix

Add the stuffing mix to one side of a baking paper-lined tray and push it out until approx. the thickness of a pound coin

Add the green bean parcel[s] to the other side of the tray (cooking for 3 or more? Use 2 trays!)

Put the tray[s] in the oven for 15-20 min or until the stuffing is golden and crisp

Meanwhile, heat a large, wide-based pan (preferably non-stick with a matching lid) with a knob of butter over a medium-high heat

Once melted, add your free range chicken breast portion[s] and cook for 3-4 min or until golden

Whilst the chicken is cooking, dissolve your remaining chicken stock mix and Henderson's Relish in 150ml [195ml] [250ml] boiled water

Once the chicken is browned, add 2 tsp [3 tsp] [4 tsp] flour and mix well until it's coated the chicken and add the chicken stock

Cook, covered, for 12-15 min or until the chicken is cooked through (no pink meat!) and the sauce has started to thicken

Meanwhile, drain and pat your mozzarella dry with kitchen paper (squeeze as much liquid out as you can)

Tear the drained mozzarella into rough, bite-sized pieces

Once the root veg fries are golden and crispy, push them into 1 pile per person and top with the torn mozzarella

Return the tray[s] to the oven for 5-6 min or until the cheese has melted – these are your festive fries

Once cooked, cut the sage stuffing into small, bite-sized pieces and drain the quick-pickled cranberries

Once done, transfer the cooked chicken to a clean board and shred it apart, using two forks – this technique is known as 'pulling'

Return the shredded chicken to the pan and give everything a good mix up

Tip: If the gravy hasn't thickened, increase the heat to high and cook for a few min further!