Herby Stuffing Topped Chicken With Creamed Leeks, Mash & Gravy

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, boil a kettle

Peel your potatoes and chop them into large, bite-sized pieces

Chop your leek[s] in half lengthways, wash thoroughly to remove any grit then top, tail and chop into large chunks

Peel and finely slice (don't chop!) your garlic, chop your parsley finely, including the stalks

Add your sausage meat (remove the paper if required!) and dried sage to a bowl with a pinch of pepper and mix until fully combined – this is your stuffing mixture

Add the chopped parsley and panko breadcrumbs to a plate with a drizzle of vegetable oil and give everything a good mix up – this is your herby crumb

Top your chicken breast portion[s] with the stuffing mixture, pressing it down gently to cover the surface of the chicken, then press the topped chicken breast portion[s] into the herby crumb so it is evenly coated – this is your herby stuffing topped chicken

Add your Chantenay carrots to one side of a baking paper-lined baking tray

Tip: Cooking for 3 or more? Use 2 trays!

Season the carrots your dried thyme, a drizzle of vegetable oil, 1 tsp [1 1/2 tsp] [2 tsp] sugar and a pinch of salt and pepper, give everything a good mix up

Add the herby stuffing topped chicken to the other side of the tray[s]

Put the tray[s] to the oven for 25-28 min or until the chicken is cooked through (no pink meat!) and the bread crumbs are golden, once done, transfer the chicken to a clean board and leave to rest for a couple of min before slicing

Meanwhile, reboil half a kettle

Grate your cheddar cheese

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

While the chicken cooks, heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium heat, once hot, add the sliced leek and chopped garlic and cook for 4-5 min or until starting to soften

Once softened, add 2 tsp [3 tsp] [4 tsp] flour and stir for 30 secs

Gradually add 50ml [65ml] [90ml] milk and 50ml [65ml] [90ml] boiled water with your soft cheese and grated cheese, then season with a generous grind of black pepper and cook for 3-4 min or until thickened – these are your creamed leeks

While the leeks are cooking, combine your gravy base and onion marmalade with 100ml [150ml] [200ml] boiled water in a heatproof bowl, whisk thoroughly

Put the gravy base in the microwave and cook for 1 min or until thickened – this is your onion gravy

Once everything is nearly ready, return the potatoes to a low heat with a knob of butter and a splash of milk, then season with a pinch of salt and mash until smooth