Sicilian-Style Roast Chicken Feast

• When the chicken has 20 minutes remaining, bring a medium saucepan of salted water to the boil. • Peel potato and cut into large chunks. • Cook potato in the boiling water until easily pierced with a fork, 12-15 minutes. • Drain potato, then return to pan. Add the milk, Parmesan cheese and half the butter. Season generously with salt. Mash until smooth. Cover to keep warm.

TIP: Save time and get more fibre by leaving the potato unpeeled.

• While the potato is cooking, thinly slice pear. • Thinly slice brown onion. • Roughly chop kalamata olives and semi-dried tomatoes. • Finely chop garlic.

• Return frying pan to a medium-high heat with a drizzle of olive oil. Cook onion, stirring regularly, until softened, 5-6 minutes. Add garlic and cook until fragrant, 1 minute. • Reduce heat to medium, then add the balsamic vinegar, the brown sugar, chicken stock pot and the water and mix well. Cook until dark and sticky, 3-5 minutes. • Remove pan from heat, then stir through remaining butter. Transfer to a second small bowl.

• In a medium bowl, combine spinach & rocket mix, semi-dried tomatoes and pear. • Just before serving, add balsamic vinaigrette dressing. Toss to coat.