Chicken and Belgian Style Stoemp aux Poireaux

a) Preheat your oven to 240°C/220°C fan/gas mark 9. Boil a full kettle.

b) Trim the carrots (no need to peel). Cut into roughly 1cm wide, 5cm long batons. 

c) Pop the carrots onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.

d) Lay the chicken onto another baking tray, drizzle with oil and season with salt and pepper. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh. 

a) When the oven is hot, roast the carrots on the middle shelf and the chicken on the top shelf until cooked through, 20-25 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

b) Turn the carrots halfway through.

c) Meanwhile, chop the potatoes into 2cm chunks (peel first if you prefer). Pour the boiled water from your kettle into a large saucepan with ½ tsp salt for the potatoes.

d) Add the potatoes to the water and cook until you can easily slip a knife through, 15-18 mins. 

a) Meanwhile, trim the root and dark green leafy part from the leek and discard. Halve lengthways, then thinly slice.

b) Heat a drizzle of oil in a large frying pan on medium-high heat.

c) Once hot, add the leek and season with salt and pepper. Cook until softened, 4-6 mins, stirring occasionally.

d) Transfer the leek to a bowl and cover to keep warm. 

a) Pop the (now empty) frying pan back on medium heat (no need to clean or add oil). 

b) Add the water for the sauce (see pantry for amount) and white wine stock powder. Stir until dissolved. 

c) Bring to the boil, then lower the heat and simmer until thickened, 1-2 mins. 

d) Stir in the creme fraiche, Dijon mustard and sugar for the sauce (see pantry for amount). Simmer for 1 min more, then remove from the heat. Add a splash more water if it's a little too thick.

a) Once the potatoes are cooked, drain in a colander and return to the pan, off the heat.

b) Add a knob of butter and a splash of milk (if you have any) and mash until smooth. 

c) Season with salt and pepper, then stir in the fried leeks. Cover with a lid to keep warm.

d) Once the carrots are ready, drizzle over the honey (see pantry for amount) and toss so they're nicely coated. 

a) Share the chicken between your plates.

b) Spoon over the white wine Dijon sauce (reheat first if needed). 

c) Serve the stoemp and roasted carrots alongside.