Herb & Garlic Roasted Chicken with Potato and Cauliflower Mash

Preheat the oven to 180C.

Bring 2 pans of water to the boil add salt to one and add the stock to the other, stir until disolved.

Peel and chop the potato into small pieces.

Finely chop the garlic.

Cut the cauliflower into small florets.

Finely slice the shallots.

Add the potato and cauliflower to the boiling water and cook until tender, and easy to pierce with a fork (15-20mins).

Heat half the oil in a frying pan over medium-high heat.

Season the chicken with salt and pepper.

When the oil is hot, add the chicken and sear on both sides until the skin is nicely browned.

Transfer the chicken to a baking tray.

Spread 1/2 of the garlic and all of the thyme over the chicken and place in the oven to cook (15-20mins).

In a saucepan heat 1/4 of the butter.

Add the shallots and sauté until soft. Add the sugar and while stirring, cook the shallots until golden.

Add the apple cider vinegar, chopped tomatoes and stock*. Bring to the boil, then lower the heat to a low simmer and leave to reduce. Stir occassionally.

Drain the potato and cauliflower.

Return the potato and cauliflower to the pan and mash until relatively smooth (some chunks remaining are fine).

Add the remaining garlic to the potato mixture season with salt and pepper and then using your hands, shape the mixture into patties.

In a frying pan, heat the remaining butter and add the asparagus.

In another frying pan add the remaining oil and heat.

Season the asparagus with salt and pepper and cook until tender crisp.

Place the potato patties to the pan with the oil and cook until golden brown on the outside; flipping once.

Remove the asparagus from the pan and distribute amongst the plates.

Transfer the potato cakes to serving plates with the asparagus.

Remove the chicken from the oven and serve atop the potato and cauliflower mash.

Serve drizzled with the apple cider sauce.