Honey Mustard Chicken with Apple Salad and Silky Mash

Preheat oven to 180°C. Place chicken in an ovenproof dish. Rub honey mustard marinade all over the chicken and season with salt and pepper. Add rosemary leaves (discarding the stalk) to the chicken and put in the oven and roast for about 20-25 minutes (until juices run clear when pricked).

Meanwhile, peel potatoes and cut into 1-2 cm chunks. Cover with water in a pot and bring to the boil with a pinch of salt. Cook until tender, about 8-10 minutes. Drain, add butter and set aside, covering to keep warm.

Thinly slice apple into matchsticks. Thinly slice celery on a slight angle. Cut lemon into wedges. In a bowl, combine apple and celery with cos leaves, walnuts, a drizzle of olive oil and a squeeze of lemon juice (to taste - see tip). In another small bowl combine yoghurt and lemon juice (to taste) and season with salt and pepper.

Tip! Use a mandolin (if you have one) to slice the apple. Use extra virgin olive oil if you have it. Adding a squeeze of lemon to the salad ingredients in this step will stop the oxidation of the apples, preventing them from turning brown.

Using a potato masher, mash potatoes to desired consistency. Season with salt and pepper.

Tip! If you prefer a super velvety mash you can always add a dash of milk or cream at this stage.

Remove chicken from oven and if preferred, slice for serving.

Divide mash and salad between plates and top with chicken. Drizzle salad with yoghurt dressing. Enjoy!

Preheat oven to 180°C. Place chicken in an ovenproof dish. Rub honey mustard marinade all over the chicken and season with salt and pepper. Add rosemary leaves (discarding the stalk) to the chicken and put in the oven and roast for about 20-25 minutes (until juices run clear when pricked).

Meanwhile, peel potatoes and cut into 1-2 cm chunks. Cover with water in a pot and bring to the boil with a pinch of salt. Cook until tender, about 8-10 minutes. Drain, add butter and set aside, covering to keep warm.

Thinly slice apple into matchsticks. Thinly slice celery on a slight angle. Cut lemon into wedges. In a bowl, combine apple and celery with cos leaves, walnuts, a drizzle of olive oil and a squeeze of lemon juice (to taste - see tip). In another small bowl combine yoghurt and lemon juice (to taste) and season with salt and pepper.

Tip! Use a mandolin (if you have one) to slice the apple. Use extra virgin olive oil if you have it. Adding a squeeze of lemon to the salad ingredients in this step will stop the oxidation of the apples, preventing them from turning brown.

Using a potato masher, mash potatoes to desired consistency. Season with salt and pepper.

Tip! If you prefer a super velvety mash you can always add a dash of milk or cream at this stage.

Remove chicken from oven and if preferred, slice for serving.

Divide mash and salad between plates and top with chicken. Drizzle salad with yoghurt dressing. Enjoy!