a) Preheat your oven to 240°C/220°C fan/gas mark 9. Boil a full kettle of water.

b) Meanwhile, 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.

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

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

b) Once hot, lay the chicken into the pan, skin-side down.

c) Fry until golden, 3-4 mins, then turn and cook for 1 min on the other side. 

c) Transfer the chicken to a baking tray, skin-side up. Roast on the top shelf until cooked, 10-12 mins. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

a) Meanwhile, pop a small saucepan on medium-high heat with a drizzle of oil.

b) When hot, add the mushrooms to the pan. Fry, stirring occasionally, until browned, 5-6 mins.

c) Give the chicken pan a quick wipe and return to a medium-high heat with a drizzle of oil.

a) Add the cabbage to the frying pan and stir-fry for 2 mins. Season with salt and pepper, add a splash of water, mix well and cover with a lid (or foil). Cook until just tender, 3-4 mins. 

b) When the mushrooms are cooked, stir in the creme fraiche, white wine stock powder and water for the sauce (see pantry for amount). Stir and simmer until thickened, 2-3 mins.

c) Remove from the heat and cover with a lid to keep warm.

a) While everything cooks, roughly chop the dill (stalks and all).

b) 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 with salt and pepper. Cover with a lid to keep warm.

c) When the cabbage is cooked, stir in the butter (see pantry for amount) until melted, remove from the heat and cover with a lid.

d) Stir half the dill into the mushroom sauce. Add a splash of water if you think it needs it.

a) Slice the chicken widthways into 2cm slices.

b) Share the chicken between your plates and spoon over the creamy dill and mushroom sauce.

c) Serve the mashed potato and buttery cabbage alongside.

d) Sprinkle the remaining dill over the dish to finish.