4 garlic cloves, thinly sliced
Β½ bunch mint, leaves picked and roughly torn
1 bunch spring onions, trimmed and finely sliced
1kg/2lb 4oz sweet potatoes (or potatoes), peeled and cut into large chunks
a few sprigs fresh thyme, leaves picked and roughly chopped, plus extra sprigs to garnish
4 tbsp Dijon mustard
500ml/18fl oz good liquid chicken stock
3 tbsp plain flour
flaked sea salt and freshly ground black pepper
Β½ tsp hot chilli powder
2 squidges clear honey (to taste)
2 tsp sunflower oil
25g/1oz unsalted butter
1 large chicken (about 1.8kg/4lb)
Β½ glass white wine (about 75-100ml/2Β½-3Β½fl oz)