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. 

Quarter, core and thinly slice the apple (no need to peel). Chop the potatoes into 2cm chunks (peel first if you prefer). 

Chop the prunes into 1cm pieces. Peel and grate the garlic (or use a garlic press). 

When your pan of water is boiling, add the potatoes and cook until you can easily slip a knife through, 15-20 mins. 

Meanwhile, pour the water for the jus (see pantry for amount) into a small saucepan on high heat. Bring to the boil.

Stir in the red wine jus paste, prunes and sugar (see pantry for amount), then reduce the heat to a simmer. TIP: If your red wine jus paste has hardened, put the sachet in a bowl of hot water for 1 min to loosen.

Allow the sauce to bubble and thicken, stirring regularly, 3-4 mins. Once thickened, remove from the heat. Stir in the redcurrant jelly, cover and set aside for later.

Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat. Season the chicken 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.

Once hot, lay the chicken into the pan and cook until browned, 5 mins each side. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Once browned, lay the chicken onto a baking tray and roast on the top shelf of your oven until cooked through, 10-12 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

When cooked, remove from your oven, cover with foil and allow to rest for a couple of mins.

Meanwhile, pop your (now empty) frying pan back on medium heat with a drizzle of oil. 

When hot, add the cabbage, apple slices, mixed herbs and garlic. Stir-fry for 2 mins. Season with salt and pepper, add a splash of water, mix well and cover with a lid (or foil). Cook until just tender, 3-4 mins, then stir in the butter (see pantry for amount) until melted.

Once the potatoes are cooked, drain in a colander and return to the pan, off the heat. Add a knob of butter and a splash of milk (if you have any) and mash until smooth.

When everything's cooked, slice the chicken into 2cm thick slices.

Serve the chicken with the mash and apple cabbage on the side.

Spoon the prune jus over the chicken to finish (reheat the sauce first if needed).