Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a full kettle of water. 

Chop the potatoes into 2cm chunks (no need to peel). Peel two thirds of the garlic cloves. 

Pour the boiling water into a large saucepan with ½ tsp salt and bring back to the boil on high heat.

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

Meanwhile, roughly chop the parsley (stalks and all).

Halve, peel and thinly slice the onion. Grate the remaining garlic (or use a garlic press). 

Trim the root and dark green leafy part from the leek and discard. Halve lengthways, then thinly slice.

Heat a drizzle of oil in a large frying pan on medium-high heat. Season the chicken 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.

Once hot, lay the chicken into the pan and cook until browned, 5 mins each side.

Once browned, lay the chicken onto a baking tray and roast on the top shelf of your oven until cooked through, 10-12 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

When cooked, remove from your oven, cover with foil and allow to rest for a couple of mins. 

Meanwhile, stir the grated garlic into the veg and stir-fry for 30 secs more.

Add the apple and sage jelly, chicken stock paste and water for the sauce (see pantry for amount). Bring to the boil, then lower the heat and simmer until the sauce has thickened slightly, 2-3 mins. Add a splash of water if it's a little thick.

Once thickened, stir in half the parsley and the butter (see pantry for amount) and remove from the heat.

Add the chicken back into the pan, then turn to coat in the sauce. 

When the potatoes have 1 min left, add the spinach to the same pan to wilt.

Once the potatoes and spinach are cooked, drain in a colander and return to the pan.

Add a knob of butter and a splash of milk (if you have any) and roughly mash. Stir in the remaining parsley and hard Italian style cheese. Season with salt and pepper. 

Cover with a lid to keep warm until ready to serve.

Share the chicken and cheesy spinach mash between your serving plates.

Spoon the onion and leek sauce over the chicken to finish.