Chop the potatoes into 2cm chunks (no need to peel). Pop on a baking tray and drizzle with oil. Season with salt and pepper, toss to coat then spread out and roast on the top shelf of your oven until golden and crisp, 25 to 30 minutes. Turn halfway.
Meanwhile, halve the pepper and discard the core and seeds. Slice into thin strips.
Halve, peel and finely slice the red onion.
Quarter the apple, remove the core then chop into 2cm chunks.
Peel and grate the garlic (or use a garlic press).
When you turn the potatoes, add the sliced red pepper to the tray and return to the oven for the remaining 12 to 15 minutes cooking time.
Heat a drizzle of oil in a large frying pan on high heat. When hot, add the diced chicken along with a pinch of salt and pepper. Remember to wash your hands after handling raw meat.
Fry, stirring occasionally, until golden and cooked through, 8 to 10 minutes. Check the chicken is cooked and there’s no longer pink in the middle.
Transfer the chicken to a bowl and set aside.
Return the now empty frying pan to medium heat with a drizzle of oil.
Add the red onion and apple along with a pinch of salt and cook, stirring occasionally, until soft and sticky, 8 to 10 minutes. When done, tip into the bowl with the chicken.
Wipe out the frying pan and return it to medium heat with a drizzle of oil.
Add the spring greens and a splash of water and stir-fry until wilted, 3 to 4 minutes.
Stir in the garlic for the final minute, then stir in the wholegrain mustard and apple and sage jelly.
Tip the roasted potatoes and peppers into the pan along with the chicken, onions and apple.
Mix everything together well and cook until everything is piping hot, 2 to 3 minutes.
Season to taste with salt and pepper if needed, then divide the chicken and potato hash between your plates.
This Chicken and Potato Hash with Spring Greens and Apple recipe is an uncomplicated dish brimming with flavour, like delicate garlic, bold wholegrain mustard or sweet and savoury tones of apple and sage jelly.
The type of potato you use can have a great impact on the final result. Waxy red or new potatoes turn nice and creamy when cooked, but are terrible at developing crisp crusts.
Floury potatoes like King Edward and Maris Piper are suitable for baking, mashing and chipping as they have a soft, dry texture when cooked. They are not suitable for boiling, however, because they tend to disintegrate.
Desiree potatoes are a great all-rounder. Desirees – both waxy and floury – have a pink-red skin and creamy yellow flesh and are good when roasted, sliced into chips or wedges or used in salads.
You can par-cook your potatoes with vinegar for maximum crispness. Give this dish a delicious twist by swapping classic potato for sweet potato instead.