Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes into 2cm chunks (no need to peel).

Pop the chunks onto a large baking tray. Drizzle with oil, sprinkle over the dried rosemary, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

Meanwhile, peel and grate the garlic (or use a garlic press). Cut the tomato into 1cm chunks.

In a medium bowl, add the sugar and olive oil for the dressing (see pantry for both amounts) and season with salt and pepper. Stir through the tomato chunks and set aside for later.

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

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 a baking tray, skin-side up, and roast on the top shelf until cooked, 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.

When the chicken has 10 mins remaining, wipe out any excess oil from the (now empty) frying pan and return to high heat.

Once hot, add the mushrooms and fry, stirring occasionally, until browned, 4-5 mins.

Add the garlic and fry until fragrant, 1 min more.

Stir the soured cream, chicken stock paste and water for the sauce (see pantry for amount) into the mushrooms. Simmer until thickened, 4-5 mins.

Just before you're ready to serve, toss the baby leaves through the tomatoes and dressing.

When everything's ready, slice the chicken into 2cm thick slices and transfer to your plates.

Serve the roasted rosemary potatoes and salad alongside.

Spoon the creamy mushroom sauce over the chicken to finish.