Instructions: Preheat the oven to 220C/425F/Gas 7.

1 Thinly slice the potatoes using a mandolin, being very careful of your fingers!

2 Place in a small pan with the cream and 25g/1oz butter, and crush in a garlic clove. Season generously, bring to the boil, reduce the heat and simmer for 4 minutes.

3 Place two 10cm/4" buttered cooking rings on squares of buttered foil and set on a baking sheet. Remove the potatoes from the cream mixture with a slotted spoon and layer up in the cooking rings as best you can, pressing down with the back of a spoon.

4 Heat a griddle pan. Spoon 1-2 tbsp remaining cream mixture over each filled cooking ring and dot with a little butter. Place in the oven and bake for about 15 minutes until cooked through and golden.

5 Season the chicken. Brush all over with a little oil and add to the heated griddle pan. Cook for 5-6 minutes on each side, turning at a 90 degree angle half way through to achieve criss-cross griddle marks.

6 Heat a frying pan. Thinly slice the onion. Add a little oil and a knob of butter to the pan, tip in the onion and cook over a fairly high heat for 2-3 minutes, stirring constantly until lightly coloured.

7 Pour in the wine and add the vinegar, sugar and seasoning, stirring until well combined. Bring to a simmer, reduce the heat and simmer for 10 minutes or until the onions are tender and the liquid has evaporated.

8 Snap the woody end off each asparagus spear, trim down with a sharp knife and pare the bottom with a vegetable peeler. Place in a pan of boiling salted water and blanch for 2 minutes. Stretch each bacon rasher with the back of a knife and halve lengthways.

9 Drain the asparagus and rinse well under cold running water to cool down.

Carefully wrap a piece of bacon around each asparagus spear and season with black pepper.

10 Add the asparagus spears to one side of the griddle pan and cook for 3-4 minutes, turning regularly until the bacon is crisp and lightly golden.

11 Flambee the chicken with some of the brandy in the griddle pan. Transfer to a plate and leave to rest for a minute or two.

12 Carve the chicken on the diagonal and arrange on the side of a serving plate.

13 Remove the potato gratins from the oven, carefully take off the cooking rings and transfer to the plate.

14 Pile up a mound of the asparagus spears and add a dollop of onion marmalade. Garnish with whole chives and serve at once.

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