Step 1

Preheat the oven to 180℃ fan/200℃.

Step 2

Wash the potatoes and cut into cubes. Trim the chicken. Dice the streaky bacon. Mince the garlic. Boil the kettle and make up the stock. Mix the cornflour and 2 tbsp of the cold cream together until it forms a smooth paste. Stir in the rest of the cream, dijon mustard, garlic, stock and seasoning.

Step 3

Put the oil and butter on the baking tray. Pop in the oven and heat up for a couple of minutes. Take out and place on the chicken and bacon. It should sizzle on the hot oil and butter as it hits it. Place the potato cubes on the tray next. Pour over the sauce lay in the springs of rosemary, keeping two or three back for garnish. Feel free to use 2 oven trays to fit everything.

Step 4

After 45 minutes, remove the traybake, sprinkle in the frozen petit pois and gently stir it a little. Return to the oven to bake.

Step 5

Bake for fifteen more minutes, until the potatoes are tender and the chicken is cooked through fully.

Step 6

Serve with a simple green salad.