Pre-heated oven 200FAN/220c

Start with the chicken; lightly oil the chicken joint, season with a pinch of sea salt and fresh thyme and place into pre-heated oven for 20 minutes, after 20 minutes, remove from the oven and add the cherry tomatoes and fine beans to the tray and return to the oven for 10 minutes. 

While the chicken is cooking, boil the peeled potatoes until tender then drain and leave to steam dry while you make the soup. Bring the milk to the boil then remove from the heat for a minute until it stops bubbling and mix together with the sachet of Smarter Naturally soup. Once combined, mash the potatoes, add a knob butter and Dijon mustard to the potatoes and mix in the soup with the potatoes to create a smooth mash.

Finally, spoon out the mash onto a serving plate, nestle the cooked chicken on top, finishing with the roasted tomatoes and fine beans, pouring over any remaining juices from the roasting tin.