• Preheat the oven to 220°C/200°C fan/gas mark 7.
• Chop the potatoes into 2cm chunks (peeling optional). Place them in a pot.
• Cover with water, season with salt, bring to the boil and cook until fork tender, 12-18 mins.
• Once cooked, drain in a colander (reserving a little cooking water) and return to the pot, off the heat.
• Add a knob of butter and a splash of milk or cooking water. Mash until smooth. Season with salt and pepper. Cover to keep warm.

• Peel and grate the garlic.
• Lay the chicken onto a lined baking tray.
• Drizzle with oil, rub over the garlic and season with salt and pepper. 
• Roast on the top shelf until cooked through, 25-30 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. 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 used to keep it fresh.

• Trim the root and the dark green leafy part from the leek. Halve lengthways then thinly slice.
• Trim the carrot, then halve lengthways (no need to peel). Chop into 1cm wide, 5cm long batons.

• Meanwhile, place a large pan over high heat with a drizzle of oil.
• Once hot, fry the carrot until starting to char, 2-3 mins.
• Lower heat to medium and cook for 1 min.
• Add a splash of water and cover with a lid or some foil. Cook until tender, 4-5 mins.
• Remove from the pan, set aside and cover to keep warm.

• Return the empty pan to medium-high heat with another drizzle of oil if needed.
• Add the leek then season with salt and pepper. Cook until softened, 4-5 mins.
• Add creme fraiche, stock and mustard, stir well to combine. 
• Bring to the boil and simmer for 4-5 mins. Taste and season with salt and pepper, if required.

TIP: Loosen the sauce with a splash of water if you feel it's too thick.

• Thinly slice the chicken and divide between plates.
• Serve mash and pan-fried veg alongside.
• To finish, spoon over the creamy mustard sauce.