• 2 tablespoons sherry vinegar
  • 1 tablespoon sunflower oil
  • 1 tablespoon runny honey
  • 2 teaspoons wholegrain mustard
  • ¼ teaspoon turmeric
  • 4 boneless, skinless chicken breasts, each about 150 g (5 oz)
  • 650 g (1lb 6 oz) new potatoes
  • 5 tablespoons crème fraîche
  • 50 g (2 oz) mixed spinach, rocket and watercress salad, roughly chopped
  • salt and pepper

Mix the vinegar, oil, honey, mustard and turmeric in a shallow ovenproof dish with a little seasoning. Add the chicken and turn until completely coated. Leave to stand for 10 minutes.

Turn the chicken once more, then roast, still in the same dish, in a preheated oven, 200°C (400°F), Gas Mark 6, for 30 minutes until browned, spooning the glaze over halfway through cooking, and covering with foil if needed.

Meanwhile, cut any large potatoes in half and add to a saucepan of boiling water, then simmer for 15 minutes until tender. Drain and roughly crush with a fork, then mix with the crème fraîche, salad and seasoning, then warm through.

Test the chicken (see page 11). When it is cooked through, spoon the potatoes on to plates, then top with the chicken, spooning over any remaining glaze.

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