Step 1

Preheat the oven to 180°C.

Step 2

Add the brown onion (2), 2 sprigs of thyme (2 sprig), 2 sprigs of rosemary (2 sprig) and garlic (4 clove) to a large baking tray or casserole dish. Top with the oakham gold chicken leg (1.2 kilogram), drizzle with olive oil and season with salt and pepper. Cook for 35 minutes.

Step 3

Meanwhile make the mashed potato. Peel and cube the Maris Piper potato (1 kilogram) and boil in a pan of salted water until softened. Drain, cover and set aside.

Step 4

While the potatoes and chicken cook, make the sauce. Heat olive oil in a large saucepan over a medium heat. Fry the smoked streaky bacon rasher (8 rasher) and white mushroom (250 gram) until the bacon is crispy and the mushroom softened. Chop the remaining rosemary (1 sprig) and thyme (1 sprig) and add to the mushrooms and bacon, cook for a few minutes. Add the frozen red wine sauce (and 100ml water and bring to a gentle simmer. Season to taste.

Step 5

Add the salted butter (80 gram), milk (50 millilitre) and grated extra mature cheddar (50 gram) to the potatoes and mash until smooth. Season with salt and pepper to taste.

Step 6

Serve the mash topped with the chicken legs and the red wine sauce. Garnish with parsley (1 handful).