Preheat you oven to 200°C. Remove the string from the chicken and transfer to a baking tray and drizzle with oil. IMPORTANT: Wash your hands after handling raw meat. Season with salt, pepper and half the thyme, roast in the middle of the oven for 60/75 mins depending on size. Add the garlic cloves to the tray and roast until soft, 15-20 mins . IMPORTANT: The chicken is cooked when the juices from the thigh run clear. Meanwhile, pour a good glug of oil onto another baking tray and pop into your oven. Bring a large saucepan of water to the boil on high heat with a pinch of salt.

Peel and chop the potatoes into 3cm chunks. Add the potatoes to the water and cook for 7-8 mins or until the edges have softened when you poke them with a knife. Meanwhile, halve the cabbage, cut out and discard the tough core, then finely slice. Coarsely grate the apple. Trim the root and the dark green leafy part from the leek. Slice into rounds 1cm thick. Grate the cheddar cheese.

Once the spuds are ready, drain in a colander. Sprinkle on half the flour and the remaining thyme. Give the colander a shake to fluff up the potato. Take the hot baking tray out of then oven, gently tip your potatoes onto it in a single layer. Season with salt. Roast the potatoes on the top shelf of your oven for 45-50 mins, turn halfway through. Add the pancetta to the tray when they have 15 mins left. Heat a splash of oil in a saucepan over medium heat and add the cabbage and apple.

Cook the cabbage mixture until it starts to soften, 3-4 mins, stirring frequently then add the apple juice, star anise, red currant jelly and a pinch of salt. Reduce the heat and simmer until the cabbage mixture is soft, glossy and the apple juice has evaporated, 20-25 mins. Remove the garlic cloves from the oven and allow to cool. Meanwhile, wash the potato pan and return to a medium heat with half the butter. Add the leeks, stir well, add a splash of water and cook until softened, 5-6 mins.

Once the leeks are softened, stir in the creme fraiche and season with salt and pepper. Transfer to a small ovenproof dish and sprinkle on the cheeses. Bake until golden and bubbly, 20 mins. Squeeze the baked garlic from their skins. Wash the leek pan then reheat over medium high heat and add the remaining butter and garlic. Allow to melt, then stir in the remaining flour. You've made a roux! Cook until the roux is a medium brown colour. Use your spoon to squish the garlic into the roux. TIP: Don't forget to add the pancetta to the potatoes.

Gradually, stir in the water (see ingredients for amount) and chicken stock powder. Bring to the boil, stirring out any lumps that may form. Lower the heat and simmer until the gravy has thickened to your liking, 15-20 mins. Add any resting juices to the gravy. TIP: Be careful when adding the chicken juices to the gravy, the more you add the thinner the gravy will be. Once the chicken is cooked, rest it wrapped in foil for 10 mins and reheat anything that has cooled. TIP: Remove the star anise form the cabbage. Share the veggies and spuds between your plates (don't leave the crispy pancetta behind!). Carve your chicken. Arrange alongside. Pour over the gravy and dig in!