1. Start by making the blackberry marinade. Put the Mellow Yellow blackberry vinaigrette, Mellow Yellow cold pressed rapeseed oil, Dijon mustard, fresh blackberries and a good pinch of salt and pepper into a blender. Blitz until smooth.

2. Season the chicken thighs well with salt and pepper. Heat 2 tbsp of Mellow Yellow cold pressed rapeseed oil in a large frying pan over a medium-high heat. Place the chicken skin-side down and cook for about 5–6 minutes, until the skin is golden and crisp. Turn over and cook for a further 10–12
minutes. Transfer the chicken to a roasting tray and spoon over the blackberry marinade, coating the pieces well.

3. Heat the oven to 200°C/180°C fan/gas 6. Toss the carrots and leeks with a little more Mellow Yellow cold pressed rapeseed oil, salt and pepper, then arrange them around the chicken. Scatter over the 40–50g of whole blackberries and rosemary or thyme sprigs. Roast for 20–25 minutes, until the vegetables are tender and the chicken is lightly caramelised.

4. While the traybake is in the oven, bring a large pan of salted water to the boil and add the potatoes. Cook for 15–20 minutes until tender, then drain and leave to steam dry for 10 minutes. Mash with the Mellow Yellow cold pressed rapeseed oil, season with salt and pepper, then stir through the chopped
herbs.

5. Serve the chicken and vegetables alongside generous spoonfuls of herbed mash, garnished with extra rosemary or thyme.