a) Preheat your oven to 220°C/200°C fan/gas mark 7. Bring a large saucepan of water with ½ tsp salt to the boil for the potatoes. 

b) Trim the aubergine, then halve lengthways. Slice widthways into 1cm pieces.

c) Chop the potatoes into 2cm chunks (peel first if you prefer).

a) Pop the aubergine onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.

b) When the oven is hot, roast the aubergine on the top shelf until soft and golden, 18-20 mins. Turn halfway through.

c) When boiling, add the potatoes to the water and cook until you can easily slip a knife through, 15-20 mins. 

a) While everything cooks, peel and grate the garlic (or use a garlic press).

b) Drain and rinse the lentils in a sieve.

c) Finely chop the chives (use scissors if easier).

d) In a small bowl, combine the creme fraiche with half the chives. Season with salt and pepper.

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

b) When hot, add the diced chicken and sliced mushrooms to the pan. Season with salt and pepper and fry, stirring occasionally, until browned, 5-6 mins. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh. IMPORTANT: Wash hands and utensils after handling raw meat.

c) Add another drizzle of oil to the pan along with the garlic. Stir and cook for 1 min, then stir in the flour (see pantry for amount). Cook until it forms a paste, 1-2 mins - you've made a roux!

d) Stir in the water for the sauce (see pantry for amount) a little at a time, followed by the red wine stock paste, passata and caramelised onion paste.

a) Stir the lentils into the sauce, add the honey (see pantry for amount) and bring the mixture to the boil. Simmer until thickened, 4-5 mins. IMPORTANT: Cook so there's no pink in the middle of the chicken.

b) Once the aubergine is cooked, stir it into the sauce as well. Remove the pan from the heat.

c) Once the potatoes are cooked, drain in a colander and return to the pan, off the heat.

d) Add a knob of butter and a splash of milk (if you have any) and mash until smooth. Season with salt and pepper. Cover with a lid to keep warm. 

a) Stir the butter (see pantry for amount) into the sauce until melted, then taste and season with salt and pepper if needed.

b) Serve the mash in wide bowls with the chicken and aubergine au vin alongside.

c) Spoon the chive creme fraiche on top of the aubergine au vin and scatter over the remaining chives to finish.