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

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

c) Pour the boiled water from your kettle into a large saucepan with 1/2 tsp salt on high heat. Add the potatoes to the water and cook until you can easily slip a knife through, 15-18 mins. 

d) Meanwhile, peel and grate the garlic (or use a garlic press). Trim the bottom 2cm from the asparagus and discard.

a) Once the oven is hot, lay the chicken thighs flat onto a baking tray. Drizzle with oil, season, then rub in the mixed herbs and half the garlic. Put the asparagus on the other side of the baking tray, drizzle with oil, season, then toss to coat.

b) Roast on the middle shelf of your oven until the chicken 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.

a) Once the potatoes are cooked, drain in a colander. Return them 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. Cover with a lid to keep warm.

a) 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 saucepan on medium-high heat.

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

d) Add the remaining garlic and cook for 1 min.

a) Stir the creme fraiche, chicken stock paste and water for the sauce (see pantry for amount) into the leeks. Simmer until thickened, 2-3 mins. 

b) Stir through the Italian style cheese until melted. Taste the sauce and season with salt and pepper if needed. Add a splash of water if it's a little too thick.

a) When ready, share the chicken thighs between your plates. Spoon over the cheesy leek sauce.

b) Serve with the mash and asparagus alongside. 

Enjoy!