1 Add the potatoes to a large pan of boiling salted water and cook for 8-10 minutes until tender. Roughly chop four sage leaves and place in a small bowl. Squeeze the garlic out of the paper case onto the sage, add 25g/1oz butter and mix well. Season with salt and pepper. 2 Heat the oil in a large pan. Lift the skin from the chicken slightly and spread the garlic sage paste over the chicken flesh, tuck the skin back into place. 3 Place the chicken skin-side down in the pan and cook for 6-7 minutes on each side. 4 Drain the potatoes and return to the pan over a gentle heat to dry out. Mash the potatoes and add 50g/2oz butter, cream and mustard. Season with salt and pepper, cover and place to one side. 5 Heat a griddle pan and brush with a little oil. Cut the tomatoes and courgettes in half, and the red onion into 2.5cm/1" wedges. 6 Place the vegetables cut-side down on the griddle pan and cook for 3-4 minutes. 7 For the Baked Apples: Roughly chop the apricots and pecan nuts, and place in a small bowl with the maple syrup and cinnamon. Mix well. 8 Core the apples and run the point of a small knife around the circumference so that the cut just breaks the skin. 9 Place the apples in a small microwave-proof dish and divide the apricot mixture between the two cavities, cover loosely with microwave clingfilm. Pierce the clingfilm several times and cook on high for three minutes, until soft and the filling is bubbling. 10 Turn the courgettes and onions over on the griddle. Roughly chop the remaining sage leaves and add to a small pan with the remaining butter. Gently heat. 11 Remove the vegetables from the griddle, place in a bowl and drizzle with the olive oil and vinegar. 12 To serve place a mound of potato in the centre of the plate, top with the chicken and vegetables and drizzle the sage butter around the plate. Remove the apples from the microwave, carefully take off the clingfilm and serve with the creme fraiche. Recipe by: Cant Cook Wont Cook