To make the mashed potatoes, pre-heat the oven to 200°c and place the potatoes whole, straight on the oven rack to roast for 90 minutes - 2 hours or until a knife can easily be inserted.

Wrap the garlic head in a piece of foil and roast alongside the potatoes until the cloves are soft and sweet.

In the meantime, start with the stew.

Heat the oil in a pot/deep pan and brown the chicken in batches.

Remove the chicken from the pot and set aside.

Add the onion, celery and carrot to the pot and sauté until soft and fragrant.

Add the garlic, mushrooms, bay leaf and thyme and sauté for a further 5 minutes.

Add the chicken and all its juices back to the pot and add the flour.

Stir to coat all the ingredients in the flour then add the tomatoes and the stock, making sure to scrape the brown bits off the bottom of the pot.

Lower the heat and cover the pot. Allow to simmer for 20 minutes. Add more liquid if necessary half-way through.

After 20 minutes, remove the lid and add the cream and season to taste. Allow to simmer for another 5 minutes.

While the stew is simmering, halve the cooked potatoes and scoop out the flesh (be careful, they will be very hot). Squeeze the roasted garlic from their papery skins and add to the potato.

Serve the stew with the mash.