Bacon Wrapped Roast Chicken and Truffled Mushroom Sauce

Bring a large saucepan of water with 0.5 tsp salt to the boil. Peel and chop the potatoes into 4cm chunks. Boil the potatoes for 7-8 mins or until the edges are soft. Meanwhile, pick the tarragon leaves from their stalks and roughly chop (discard the stalks).

Once the potatoes are ready, drain in a colander and sprinkle on the flour. Shake to fluff up the potatoes, then add them to the hot deep baking tray, turning in the oil. Season with salt then roast on the top shelf until golden, 45-50 mins. Turn halfway through.

While everything roasts, heat a drizzle of oil in a medium frying pan on medium-high heat. When hot, add the mushrooms and cook until browned, 5-6 mins. Add the water for the sauce (see ingredients for amount) and the wild mushroom paste. Stir well to combine, bring to the boil, then reduce the heat to a simmer. Cook until thickened, 5-6 mins, then remove from the heat.

Once the chicken is cooked, remove from the oven and leave to rest wrapped loosely in foil for 10 mins. IMPORTANT: The chicken is cooked when the juices from the thigh run clear and there is no pink meat. Meanwhile, fill the (now empty) potato pan with water and return to high heat. When boiling, add 0.25 tsp salt and the broccoli. Cook until tender, 4-5 mins. Add the creme fraiche to the mushroom sauce, stir well to combine, then bring to the boil on a medium heat. TIP: Add a splash of water if it's a little thick.