Easy chicken Sunday lunch

Slice the chicken breasts horizontally through the centre, yet not cutting through completely. Open them out and flatten gently to make a butterfly shape. Brush with a little olive oil, season well and griddle for 3 minutes on each side. Rest and keep warm until ready to serve.

To make the gravy , bring the chicken stock and wine vigorously to the boil in a medium saucepan. Remove from the heat and add the cornflour and sugar, and season with salt and pepper to taste. Stir until smooth and keep warm.

For the potatoes , tip them into a large saucepan of boiling salted water and cook for 12-15 minutes, until tender. Drain and leave on one side. While the potatoes are cooking, get started on the vegetables.

For the vegetables , heat the olive oil in a frying pan and fry the onions for a couple of minutes until softened.

Blanch the asparagus and peas in boiling water for 4 minutes. Drain and refresh under cold water.

In a separate frying pan, heat the butter until foaming. Add the asparagus, peas, chopped sage and onion. Season and cook for 2 minutes.

Heat the goose fat in a frying pan and fry the potatoes for about 5 minutes, or until crisp on all sides. Serve the chicken, potatoes and vegetables with the gravy.