Rosemary Roast Chicken & Red Wine Sauce

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken, skin-side down first, until browned, 5 minutes each side. • Transfer to a lined oven tray. Spread half the rosemary butter over chicken, then roast chicken until cooked through, 35-45 minutes. Set aside to rest, 5-10 minutes.

TIP: Chicken is cooked through when it's no longer pink inside.

• Meanwhile, thinly slice leek. Cut broccoli into small florets, then roughly chop stalk. • Wipe out the frying pan and return to medium-high heat with a drizzle of olive oil. Cook leek, stirring, until softened, 4-5 minutes. • Add the remaining rosemary butter and the plain flour and cook, stirring, until combined, 1-2 minutes. • Reduce heat to medium, then slowly whisk in cream (see ingredients) and the milk until smooth. • Add shredded Cheddar cheese and chicken-style stock powder, then stir to combine. Season with pepper and set aside.

• In a small bowl, combine panko breadcrumbs (see ingredients), grated Parmesan cheese and a generous drizzle of olive oil. Season with salt and pepper. • Place broccoli in a baking dish. Pour over white sauce and toss to coat. Sprinkle with panko mixture. • Bake until tender and golden, 20-25 minutes.

• Meanwhile, halve cherry tomatoes (see ingredients). • Thinly slice radish. • In a medium bowl, combine mixed salad leaves, cherry tomatoes, radish, a generous squeeze of lemon juice and a drizzle of olive oil. Season to taste. • In a small microwave-safe bowl, microwave red wine jus and any chicken resting juices, in 30 second bursts, until warmed through.