a) Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a full kettle. 

b) Chop the potatoes into 2cm chunks (no need to peel). 

c) Pour the boiled water from your kettle into a large saucepan with ½ tsp salt on high heat. Add the potatoes to the water and cook until you can easily slip a knife through, 15-18 mins. 

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

a) Once the oven is hot, lay the chicken thighs flat onto a baking tray. Drizzle with oil, season with salt and pepper, then rub in the mixed herbs and half the garlic. 

b) Roast on the middle shelf of your oven until browned and cooked through, 16-18 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

a) Once the potatoes are cooked, drain in a colander. Return them to the pan, off the heat. 

b) Add a knob of butter and a splash of milk (if you have any) and mash until smooth.

c) Season with salt and pepper. Cover with a lid to keep warm.

a) Trim the root and dark green leafy part from the leek and discard. Halve lengthways, then thinly slice.

b) Heat a drizzle of oil in another large saucepan on medium-high heat.

c) Once hot, add the leek and season with salt and pepper. Cook, stirring occasionally, until softened, 4-6 mins.

d) Add the remaining garlic and cook for 1 min.

a) Stir the creme fraiche, chicken stock paste and water for the sauce (see pantry for amount) into the leeks. Simmer until thickened, 2-3 mins. 

b) Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

c) Stir through the hard Italian style cheese until melted. Taste the sauce and season with salt and pepper if needed. Add a splash of water if it's a little too thick.

a) When ready, share the chicken thighs between your plates. Spoon over the cheesy leek sauce.

b) Serve with the mash alongside.