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

b) Boil a full kettle. Chop the potatoes into 2cm chunks (no need to peel). 

c) Pour the boiling water into a large saucepan with ½ tsp salt for the potatoes. Add the potatoes to the water and cook until you can easily slip a knife through, 15-18 mins.

d) Once the potatoes are 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 and cover with a lid to keep warm.

a) While the potatoes are boiling, halve, peel and thinly slice the onion.

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

c) Once hot, add the onion. Season with salt and pepper and fry, stirring occasionally, until golden, 10-12 mins. 

d) Add the sugar (see pantry for amount) and cook until caramelised, 1-2 mins more.

a) Meanwhile, heat a drizzle of oil in a frying pan on high heat.

b) Once hot, lay the chicken into the pan. 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.

c) Fry until golden, 3-4 mins, then turn and cook for 1 min more. Transfer the chicken to a baking tray, skin-side up.

d) Roast the chicken on the top shelf of your oven until cooked through, 12-15 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

e) Meanwhile, halve any thick broccoli stems lengthways.

a) Once the chicken has been roasting for 4-5 mins, add the Tenderstem® broccoli and baby plum tomatoes onto the other side of the baking tray.

b) Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. 

c) Return to the top shelf until tender and crispy, 10-12 mins.

a) When the onion has caramelised, stir in the flour (see pantry for amount). 

b) Continue to stir until combined - you've made a roux! Cook, stirring, until the roux is a medium brown colour, 2-3 mins.

c) Gradually stir in the water (see pantry for amount), then stir in the Guinness® paste and bring to the boil, stirring out any lumps that form. 

d) Lower the heat and simmer, stirring occasionally, until the gravy has thickened to your liking, 4-5 mins. 

e) Taste the gravy and season with salt, pepper or more sugar if you feel it needs it.

a) When everything's ready, share the chicken, mash and roasted veg out between serving plates.

b) Spoon the Guinness® onion gravy over the chicken to finish.