Preheat your oven to 220°C/200°C fan/gas mark 7. Slice the potatoes into 1cm thick rounds (no need to peel).

Pop the potato rounds onto a large baking tray. Drizzle with oil, season with salt and pepper, sprinkle over the dried thyme, 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, 30-40 mins. Turn halfway through.

Meanwhile, peel and grate the garlic (or use a garlic press).

Heat a drizzle of oil in a large frying pan on medium-high heat. Season the chicken with salt and pepper.

Once hot, lay the chicken into the pan and cook until browned, 5 mins each side.

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: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

Pop your pan back on medium-high heat with a drizzle of oil if needed (no need to clean). Reduce the heat to medium-low and add the smoked paprika and half the garlic. Stir-fry for 30 secs.

Stir in the soured cream, chicken stock paste, honey and water for the sauce (see pantry for both amounts). Warm through until everything's piping hot, 2-3 mins. Taste the sauce and season with salt and pepper if needed. Remove from the heat.

Once your chicken is cooked, reheat the sauce if necessary and add to the pan and turn to coat in the sauce, then remove from the heat. Cover to keep warm.

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

Once hot, add the cabbage and remaining garlic and 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.

Add the peas to the cabbage. Stir-fry until piping hot,   1-2 mins. Once cooked, remove from the heat.

When everything's ready, share the chicken, potatoes, cabbage and peas between your plates.

Spoon the paprika sauce over the chicken to finish.