Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a full kettle. Put a large saucepan of water with 1/2 tsp salt on to boil for the potatoes.

Chop the potatoes into 2cm chunks (no need to peel). Halve, peel and thinly slice the onion.

Trim the green beans.

Put half the chicken stock paste in a measuring jug and pour in the boiled water for the stock (see pantry for amount) from your kettle - this is your chicken stock.

Heat a large frying pan on medium heat.

Once hot, add the butter (see pantry for amount) and onion. Season with salt and pepper. Cook, stirring, until softened, 3 mins.

Pour in your chicken stock and stir to combine, then transfer everything to an ovenproof dish and set aside.

Wipe out the (now empty) pan and pop on medium-high heat with a drizzle of oil.

Once hot, lay the chicken into the pan, skin-side down. Season with salt and pepper. Fry until the skin is golden, 5-6 mins, then turn and cook for 1 min on the other side. 

Transfer the chicken to the ovenproof dish, skin-side up, then bake on the top shelf of your oven until cooked, 18-25 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

Once the chicken is cooked, remove from your oven and leave to rest for a couple of mins.

Meanwhile, add the potatoes to your pan of boiling water and cook until you can easily slip a knife through, 15-20 mins.

Once cooked, drain in a colander and return to the pan, off the heat. Add a knob of butter and a splash of milk (if you have any) and mash until smooth.

Season with salt and pepper. Cover with a lid to keep warm.

Meanwhile, heat a drizzle of oil in the (now empty) frying pan on medium-high heat.

Once hot, add the green beans to the pan and stir-fry until starting to char, 2-3 mins, then add a splash of water and immediately cover with a lid or some foil. Cook until tender, 4-5 mins. 

Season with salt and pepper, then remove from the heat. Transfer the beans to a medium bowl and cover to keep warm.

Add the apple and sage jelly to the pan and warm through on low heat.

Stir in the remaining chicken stock paste and the water for the glaze (see pantry for amount). Bring to the boil and allow to bubble for 30 secs, then remove from the heat.

When everything's ready, share the mash between your plates and serve the buttered onions and green beans alongside (discard any excess liquid).

Top with the chicken and spoon over the apple and sage jelly glaze to finish. 

Enjoy!