Roast Chicken Joint With 'Nduja Butter & Creamy Mash

Before you start cooking, take your chicken out of the fridge, open the packet and let it air, then preheat the oven to 220°C/ 200°C (fan)/ gas 7

Pat your chicken breast joint[s] dry with kitchen paper, then heat a large, wide-based pan (preferably non-stick) over a high heat with a drizzle of vegetable oil, once hot, add the chicken to the pan and cook for 3 min on each side, or until golden

Tip: Cooking for 3 or more? Use 2 pans or cook in batches!

Boil a kettle

Once the chicken is golden, transfer it, skin side up, to a baking paper-lined baking tray (or two!) and reserve the pan

Add your cherry tomatoes to the tray[s] with a small drizzle of vegetable oil

Put the tray[s] in the oven and cook for an initial 12-14 min

While the chicken is cooking, 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

Once done, drain and return to the pot to steam dry

While the potatoes are cooking, reboil the kettle, then add your Tenderstem broccoli to a large piece of tin foil (or two!) with a large splash of boiled water and a pinch of salt, scrunch the foil around the broccoli to form a tightly sealed parcel – this is your parcel

Once the chicken has had 12-14 min, remove the tray from the oven, add the parcel to the other side and return the tray to the oven for a final 12-14 min or until the chicken is cooked through (no pink meat!) – this is your roast chicken joint, tomatoes & broccoli

While everything is roasting, chop your 'nduja into small pieces

Combine your chicken stock mix with 50ml [75ml] [85ml] boiled water and your Chinese rice wine – this is your stock

Return the reserved pan to a medium heat with a generous knob of butter and once melted, add the chopped 'nduja (can't handle the heat? Go easy!) with your tomato paste and cook for 1-2 min or until fragrant, once fragrant, add the stock and cook for 2-3 min or until thickened

Once everything is ready, transfer the roast chicken joint to a clean board to rest for 2-3 min

Transfer the blistered tomatoes to the pan with the 'nduja, give it a good mix up and return the pan to a low heat for 1-2 min or until warmed through – this is your 'nduja butter sauce

Return the cooked potatoes to a low heat with a small knob of butter and a splash of milk

Season with a pinch of salt and mash until smooth