Mini roast in a mouthful

A mouth-watering mini roast in a mouthful - using Aunt Bessie's Mini Yorkshires

• Serves: 6

What you need:

• 2 small chicken breasts
• 1 tsp freshly chopped thyme leaves, plus extra to serve
• 2 tsp olive oil
• 2 medium potatoes
• A knob of butter
• 1 carrot, sliced thinly
• Around 75g mixed green vegetables, such as peas, broccoli and green beans
• 18 Aunt Bessie's Mini Yorkshire Puddings
• 150ml hot chicken stock
• 1 tsp redcurrant jelly
• 11/2 tsp cornflour
• Salt and freshly ground black pepper

What you do:

1. Preheat the oven to 200°C/180°C fan oven/gas mark 6. Put the chicken breasts in a small roasting tin, sprinkle the thyme leaves over the top, then drizzle with the oil and season well. Pour 150ml cold water into the tin and roast for 25-30 minutes until golden and the chicken is cooked all the way through. To check, pierce the thickest part with a knife and the juices should run clear.
2. Peel and chop the potatoes and put in a pan. Cover with cold water. Cover the pan with a lid and bring to the boil. Simmer for around 15 minutes until tender. Drain the potatoes, return to the pan and add a knob of butter and some seasoning. Mash well.
3. Five minutes before the chicken is cooked, cook the carrots in a pan of boiling water for 1-2 minutes. Chop the broccoli into very small pieces and chop up the green beans. Add them, with the peas to the pan of carrots and continue to cook until just tender. Drain well.
4. Remove the chicken from the oven. Put the Yorkshires on a baking sheet and cook in the oven for 4 minutes.
5. Put the chicken on a plate. Place the roasting tin over a medium heat and add the hot stock and redcurrant jelly. Bring to the boil. Mix the cornflour with a little water and add to the hot stock mixture. Whisk well until the cornflour thickens the mixture.
6. Place the chicken on a board and cut into thin slices. Spoon a little mash into each Yorkshire, then top with a slice of chicken, some green vegetables and a slice or two of carrot. Drizzle over the gravy and serve.

Cook's tip:

To make it easier and save time, use Aunt Bessie's Gravy Granules for Chicken instead of making the gravy from scratch.

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