Moules Marinière With Herby Garlic Bread & Coq Au Vin With Mash

Take your chicken out of the fridge, open the packet and let it air

Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil a kettle

Heat a large, wide-based hob-safe oven-proof casserole dish with a matching lid with a drizzle of vegetable oil over high heat

Once hot, add your chicken thighs with a generous pinch of salt and pepper and cook for 3-4 min or until browned

Meanwhile, peel your shallots and slice in half

Finely dice the remaining shallot

Peel and finely slice half your garlic, then finely chop (or grate) the remaining garlic

Once the chicken has browned, add your tomato paste, halved shallots and sliced garlic to the dish and cook for 1 min or until fragrant

Once fragrant, add your red wine paste and gravy base with 350ml [455ml] [650ml] boiled water and 1 tsp [1 1/2 tsp] [2 tsp] sugar, once boiling, add your bay leaf[ves] and half your dried oregano (you'll use the rest later!), cover with a lid and put the dish in the oven for 40 min or until the chicken is cooked through (no pink meat!) – this is your coq au vin

Reboil a full kettle

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, then drain and return them to the pot, then turn to a low heat with a knob of butter, a splash of milk and season with a generous pinch of salt, then mash until smooth and keep warm until serving

Then add a knob of butter and a drizzle of olive oil to bowl and pop in the microwave for 10 secs or until melted, then add the chopped garlic and remaining oregano and stir all together – this is your herby garlic butter

Once the coq au vin has had about 30 mins, add your green beans to a large piece of tin foil with a splash of cold water, a knob of butter and a pinch of salt, scrunch the foil around the green beans to form a tightly sealed parcel and add to one side of a a baking tray and put the tray in the oven

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

Slice your ciabatta[s] in half and drizzle with the herby garlic butter, then remove the tray from the oven and add the ciabatta slices to the other side of the tray

Return the tray to the oven for 8-10 min or until the green beans are tender with a slight bite and the ciabatta is golden – this is your herby garlic bread

Heat a pot (with a matching lid) over a medium-high heat with a drizzle of vegetable oil (cooking for 3 or more? Use 2 pots!), once hot, add the diced shallot and cook for 1-2 min or until beginning to soften

Meanwhile, drain your mussels in a sieve over a large bowl, saving the juices for later

Once the shallot has softened, add the drained mussels, Chinese rice wine to the pot with the reserved mussel juices bring to the boil over a high heat (cooking for 4 or more? Use 2 pots!), once boiling, cover with a lid and cook for 5-6 min or until the mussels are cooked through

Tip: Discard any mussels which shells have not opened!

Once the mussels are cooked through, stir through your clotted cream and season with a generous grind of black pepper– this is your moules marinière