Jerk Chicken Roast With Garlic Greens, Sweet Potato & Yorkshires

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

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

Once hot, add your chicken and cook for 3 min on each side or until lightly browned, then remove from the heat (reserve the pan!)

Tip: Cooking for 3 or more? You may need to do this in 2 batches!

Peel your potato[es] and chop into quarters

Top, tail, peel and chop your carrot[s] in half lengthways

Add the chopped potatoes to a large heat-proof bowl covered with cling film and pierce a few holes in the top

Put the bowl in the microwave for 6-8 min or until tender

Meanwhile, fill 2 holes of a muffin tray per person with a small drizzle of vegetable oil (about 1 tsp per hole) and put it in the oven to heat up

Tip: No muffin tray? Fill a small oven-proof dish with a generous drizzle of vegetable oil to make one giant Yorkshire!

Combine 50ml [75ml] [100ml] milk with 2 tbsp [3 tbsp] [4 tbsp] flour and your egg[s] in a bowl, then whisk in a generous pinch of salt and pepper until smooth – this is your batter

Line a baking tray (or two!) with baking paper

Once browned, transfer the browned chicken to one side of the baking tray[s] and top with half your jerk paste (you'll use the rest later!)

Add the microwaved potatoes and halved carrot[s] to the other side of the baking tray with a drizzle of vegetable oil and a pinch of salt and pepper

Put the tray[s] in the oven for 20-25 min or until the potatoes are golden and the chicken is cooked through (no pink meat!) – this is your roast jerk chicken, potatoes and carrot

While the chicken is roasting, remove the muffin tray from the oven and carefully drizzle the batter evenly into the hot oil

Return the tray to the oven for 18-20 min or until puffed up and golden – these are your Yorkshire puds

Boil a kettle

Peel and finely chop (or grate!) your garlic

Peel and finely slice your shallot[s]

Wash your spring greens then pat it dry with kitchen paper

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

Return the reserved pan to a medium heat with a knob of butter and a drizzle of olive oil

Once hot, add the sliced spring greens, sliced shallot and chopped garlic with a pinch of salt and cook for 3-4 min or until tender with a bite – these are your garlicky greens

Once everything is nearly ready, combine your gravy base with 100ml [150ml] [200ml] boiled water in a jug with the remaining jerk paste, whisk thoroughly and put it in the microwave

Cook for 30-40 secs or until thickened, then add a knob of butter and 1 tsp [1 1/2 tsp] [2 tsp] sugar and gently stir it all together – this is your jerk gravy