From ignored to adored

Get stuck in:

• 1. Make sure the oven is set to 180°C, 350°F, Gas 4.
• 2. Put the potatoes on a board and, with the palm of your hand, press down on each one until the skin splits and the potato bursts open.
• 3. Put 2 tablespoons of the olive oil into a roasting tin and put into a preheated oven at 180°C, 350°F, Gas 4. When hot, put the potatoes in the olive oil, turning gently until coated, and sprinkle with the rosemary, lemon zest and pepper. Roast for 15-20 minutes until lightly browned and crisped on top (the rosemary and lemon will be crisp).
• 4. Meanwhile, heat the remaining olive oil in a frying pan, add the chicken and cook quickly for about 10 minutes, stirring occasionally, until golden brown and cooked through (it’s best to cook the chicken in a single layer, so you may need to do this in batches). Lift out with a slotted spoon and keep warm.
• 5. Add the leeks to the pan and cook gently until soft and lightly browned. Lift out and keep warm.
• 6. Add the shallots to the pan and cook, stirring occasionally, until soft but not browned. Add the wine and stock and cook briskly until reduced to about one quarter and the sauce is thickened and syrupy. Stir in the soft cheese and heat through.
• 7. Stir the chicken and its juices into the sauce and season to taste with pepper.
• 8. Serve the chicken and sauce on top of the leeks with the potatoes and carrots separately.

For the Cumin and Lemon Roasted Carrots with Coriander:

• 1. Heat the oil and butter in a small ovenproof frying pan and add the spices and cook gently for 1 - 2 minutes.
• 2. Add the carrots and season with salt and pepper. Cook for 2-3 minutes, turning the carrots from time to time and then transfer to the oven. Cook for 10-12 minutes until cooked through.
• 3. Toss the carrots in the chopped coriander and serve at once.