Grate the potato, then squeeze to release some of the liquid. Season with salt/pepper and chili flakes if using. Heat a frying pan with olive oil, take half the grated potato and flatten into a thin rosti (about 1/4 inch thick - give or take).
Lay the rosti into the hot oil – don’t touch it! Leave it to colour and cook for about 3-4minutes, then carefully using the slotted turner flip it over and cook the otherside for another 3 minutes. Remove on to a warm plate.
Mix all the ingredients together and reserve
Brussel sprouts - fry in hot butter for 3 minutes, season with salt/pepper then reserve and keep warm.
Parsnip - fry the prepared parsnip in olive oil until brown then add a small splash of water, sugar and cumin seeds, cover immediately and cook for five minutes. Leave in the pan to keep warm.
Stuffing - mix stuffing, seeds and water together and reserve.
Halve chicken breast through the middle, one with skin on, one without (don't worry if you didn't manage to get skin on breast). Lightly dust the chicken with spices and salt/pepper. Heat a frying pan with the olive oil, butter, garlic clove and thyme and lay the chicken breast in the fat (skin side down if one has skin). Fry for about 5 minutes each side or until cooked through. Remove from the pan (leaving in the fat, juices) and reserve on a covered plate.
Pour the wine into the frying pan you just cooked the chicken in and reduce by two-thirds. Remove from the heat and once it stops bubbling add the butter and swirl the pan to emulsify.
Assemble the dish - place the rosti on a plate, top with all the sides finishing with the main ingredient. Dot the cranberry salsa around the plate and drizzle over the red wine reduction.