• Preheat the oven to 220°C/200°C fan/gas mark 7.
• Boil a large pot of salted water.
• Trim the parsnip and carrot, then halve lengthways (no need to peel). Chop into 2cm chunks. 
• When boiling, add carrot and parsnip to the water and cook until fork tender, 15-20 mins.

• Halve, peel and thinly slice the onion.
• Pick the mint leaves and roughly chop (discard the stalks).

• Lay the chicken onto a lined baking tray, drizzle with oil and season with salt and pepper.
• Roast the chicken on the top shelf of your oven until cooked through, 25-30 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.

TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.

• Place a pan over high heat with a drizzle of oil.
• Fry the onion until softened, 3-5 mins. Add 1 tbsp flour (per 2P) cook for 1 min.
• Add the demi-glace, Guinness® stock paste, knob of butter and 200ml water (per 2P) and bring to a boil for 1-2 mins.
• Meanwhile, place a small pot over medium-high heat with a knob of butter.
• Add the peas, mint and cook for 3-5 mins and season to taste with salt and pepper.

• Once the carrot and parsnips are cooked, drain in a colander and return to the pot, off the heat.
• Add a knob of butter and a splash of milk or water. Mash until smooth. Season with salt and pepper.
• Cover with a lid to keep warm.

• Divide the mash, chicken and peas between two plates.
• Top the chicken and mash with the Guinness® gravy.