Chicken Breast in Truffled Mushroom Sauce

Meanwhile, thinly slice the mushrooms. Pick the tarragon leaves from their stalks and finely chop (discard the stalks).
Heat a drizzle of oil in a large frying pan on medium-high heat. When hot, lay the Serrano ham in the pan and fry until crisp, 2-3 mins each side. Once crispy, transfer to a plate covered in kitchen paper. Set aside.
Return your (now empty) pan to medium-high heat with a drizzle of oil if it's a little dry. Season the chicken with salt and pepper.
When hot, lay in the chicken breasts and cook until golden brown all over, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

When the potatoes are ready, drain in a colander. Shake to fluff up the potatoes, then carefully add them to the hot baking tray, turning in the oil.
Season with salt, then roast on the top shelf until golden, 30-35 mins. Turn halfway through.

Once the chicken is browned all over, add the mushrooms to the pan and cook until browned, 4-5 mins. TIP: If your pan is small, remove the chicken from the pan, then cook the mushrooms and return the chicken once they're cooked.
Pour in the water for the sauce (see ingredients for amount) and wild mushroom paste. Stir well to combine, bring to the boil, then lower the heat.
Cover with a lid or foil and simmer until the sauce has thickened and the chicken is cooked through, 8-10 mins, stirring occasionally. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Fill the (now empty) potato pan with water and put on to boil. Halve any thick broccoli stems lengthways.
When your pan of water is boiling, add 1/4 tsp salt and the broccoli. Cook until just tender, 3-5 mins.
When the mushroom sauce has thickened, stir the creme fraiche through, bring to the boil, then remove from the heat.