Preheat oven to 220c/425f/Gas 7. 1 For the Cider Bread: Sieve 8 heaped tbsp plain flour and baking powder into a bowl. Place 1 tbsp olive oil, chopped mixed herbs and 150ml/ 1/4 pint cider in a mini food processor and blitz until combined. 2 Pour the cider mixture onto the flour and mix together to make a dough. If necessary, add a little milk. Turn the dough out onto a floured surface, knead gently and shape into a round. 3 Mark into quarters with a knife, put on a baking sheet and cook in the oven for 10-15 minutes until cooked through. 4 Cut the potato into cubes and cook in a pan of boiling water until tender. Season 55g/2oz plain flour, add the chicken thighs and dust to coat. 5 Heat 2 tbsp olive oil in a saute pan, add the chicken skin-side down, and cook for a few minutes to brown and seal. Turn the chicken over, add the garlic and cook for three minutes. 6 Slice half the onion and add to the browned chicken. Pour off any excess fat from the chicken, then add enough cider to almost cover. 7 Simmer for 10-15 minutes, or until cooked through, topping up the pan with extra cider as necessary. 8 For the Warm Coleslaw: Heat 50ml/ 2fl oz cider in a wok. Chop the remaining onion and add to the cider. Then simmer rapidly until the cider has reduced by about half. 9 Using a potato peeler, cut ribbons from the carrots. Add the shredded cabbage and 1 tbsp olive oil to the reduced cider and cook quickly to just wilt down. 10 Add the carrot ribbons, mint leaves, season and toss together to combine. Heat the butter in a small frying pan, add the turmeric and cook for a minute. 11 Drain the cooked potatoes, add the cream and butter and turmeric mixture and mash, then stir in the chopped parsley and season. 12 Spoon the mash onto a plate, arrange the chicken around the edge and pour over the sauce from the pan. Serve with the warm coleslaw and cider bread. NOTES : Chef - Lesley Waters Recipe by: Ready Steady Cook