Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes into 2cm chunks (no need to peel). Cut each beetroot into 2cm chunks. TIP: Wear gloves when handling the beetroot to avoid staining your hands.

Pop the potato and beetroot chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. 

When the oven is hot, roast on the middle shelf until golden, 30-35 mins. Turn halfway through.

Meanwhile, lay the chicken onto a baking tray, drizzle with oil and season with salt and pepper. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.

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. It's cooked when no longer pink in the middle.

Meanwhile, zest and cut the lemon into wedges. Peel and grate the garlic (or use a garlic press).

In a small bowl, mix together a pinch of lemon zest, a squeeze of lemon juice and the mayo.

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the cabbage and garlic and stir-fry for 2 mins. Season with salt and pepper and add a splash of water and the dried cranberries.

Mix well and cover with a lid (or some foil).

Cook the cabbage until just tender, 3-4 mins. Once cooked, remove from the heat and stir through the butter (see pantry for amount).

When the chicken has 5 mins remaining, drizzle over the redcurrant jelly and return to the oven to glaze for the remaining cook time.

When everything's ready, share the chicken, roasted root veg and cranberry butter cabbage between your serving plates.

Sprinkle some lemon zest over the salmon fillets.

Dollop the lemon mayo over the potatoes and beetroot to finish.