Herb and Mustard Chicken

Place the unpeeled potatoes in a large saucepan of salted water, bring to the boil and cook for 15 minutes or until tender.

While the potatoes are boiling, pick the parsley leaves and roughly chop. Add 1/2 the parsley leaves to a small bowl and reserve the other 1/2 for the potatoes. Zest and juice the lemon to get 1 tbs of lemon juice and add both to the small bowl with the dijon mustard. Add a good drizzle of olive oil, the remaining salt and mix well. Taste and add more lemon juice if you like. After the chicken has been in the oven for 10 minutes remove from the oven and spoon half the dressing over the chicken. Return chicken to the oven for 10-15 minutes, or until the chicken is cooked through.

While the chicken finishes in the oven, heat a drizzle of olive oil in a large frying pan over a medium high heat. Add the shredded cabbage and carrot to the pan and cook for 3-4 minutes, or until slightly softened. Add the balsamic vinegar and sugar and reduce the heat to low. Cook for a further 3-4 minutes or until completely softened. Keep warm.

Once the potatoes are tender, drain them and return to the pan. Gently crush the potatoes with a fork. Mix in the remaining parsley leaves, a drizzle of olive oil and season with salt and pepper.