Chicken Thigh in Cranberry-Orange Sauce

Add a drizzle of olive oil to an oven dish and fill with the onion. Top with the chicken thigh and drizzle over the cooking juices from the pan. Add the cranberry-orange sauce, some thyme stalks and half of the rosemary.

Transfer the oven dish to a lined baking sheet with the potato wedges alongside. Drizzle the wedges with olive oil and scatter over the rest of the rosemary. Season with salt and pepper, then roast in the oven for 18 - 20 minutes.

When the chicken and potatoes have 10 minutes left, re-heat the same pan over medium-high heat and fry the bacon lardons for 4 - 5 minutes. Meanwhile, cut the endive into quarters.

Did you know... endive is grown in the dark, which is what gives it its colour - the lack of sunlight means that the plant can't produce chlorophyll, which gives leaves their green colour.

Transfer the bacon lardons to a plate with kitchen paper. Melt a knob of butter in the same pan over medium-high heat, then fry the endive with the honey, mustard and water (see pantry for amounts). Fry the endive for 3 minutes, stirring occasionally. Add the pecans and the bacon lardons and fry for 1 more minute. Season to taste with salt and pepper.