Roast Chicken Joint, Yorkshire Puds, Bread Sauce & 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

Pat your chicken breast joint[s] dry with kitchen paper and season them on both sides with half your dried oregano (you'll use the rest later!) and a small pinch of salt and pepper

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat and add the chicken skin-side down and cook for 8-10 min or until the skin[s] have browned and crisped

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

Boil a kettle, then peel your potatoes and chop into quarters

Top, tail and chop your carrot[s] into chunky batons

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

Put the bowl in the microwave for 6-8 min or until slightly 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 and 100ml [150ml] [200ml] boiled water in a bowl with your panko breadcrumbs, bay leaf[ves] and cloves and set aside to infuse – this is your bread sauce base

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

Wash your spring greens then pat it dry with kitchen paper, rip the leaves off the spring greens, discard the tough stalks, then layer the leaves over each other, roll them up and slice into thin strips

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

Once browned, transfer the crispy chicken breast[s], skin side up, to the baking tray[s] (reserve the pan!), add the chopped potatoes and carrot batons (reserve the bowl!) with a drizzle of vegetable oil, the remaining dried oregano and a pinch of salt and pepper

Put the tray[s] in the oven, on the top shelf, for 18-20 min or until the potatoes are golden and the chicken is cooked through (no pink meat!) – this is your roast chicken, potatoes & carrots

While the chicken is roasting, remove the muffin tray from the oven and carefully drizzle the Yorkshire 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

Meanwhile, return the reserved pan to a medium-high heat with a small knob of butter

Once hot, add the sliced spring greens and a very generous splash of boiled water, then cook for 15-18 min, stirring occasionally or until very tender – these are your buttered greens

Once everything has 5 min remaining, boil half a kettle

Combine the bread sauce base with your chicken stock mix, clotted cream and a pinch of salt and pepper and put the bowl in the microwave and cook for 1-2 min or until piping hot, then stir and cover with tea towel to keep warm – this is your bread sauce

Combine your gravy base with 100ml [150ml] [200ml] boiled water in the reserved bowl, whisk thoroughly and put in the microwave to cook for 1 min or until thickened and give everything a good mix up (careful it may be hot!) – this is your gravy