Chicken Breast in Truffled Mushroom Sauce

Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, lay the Serrano ham slices flat in the pan and fry until crisp, 2-3 mins each side. Once crispy, transfer to a plate covered in kitchen paper and set aside - keep the pan (no need to clean).

When the potatoes are ready, drain in a colander. Shake to fluff them up, then carefully add them to the hot baking tray, turning in the oil. Season with salt, then roast on the middle shelf until golden, 25-30 mins. Turn halfway through.

Return your (now empty) frying pan to medium-high heat with a drizzle of oil. Season the chicken with salt and pepper.

Once hot, lay the chicken into the pan and cook until browned, 5 mins each side.

Once browned, transfer to another baking tray and roast on the top shelf until cooked through, 10-12 mins - keep the pan for making the sauce (no need to clean). IMPORTANT: The chicken is cooked when no longer pink in the middle.

When cooked, remove the chicken from your oven, cover with foil and rest for a couple of mins.

Meanwhile, pop the (now empty) frying pan back on high heat with a drizzle of oil if needed.

Stir in the water for the sauce (see pantry for amount) and wild mushroom paste.

Bring to the boil, then lower the heat and simmer, stirring occasionally, until the sauce has thickened, 6-8 mins.

Clean your (now empty) saucepan, fill it with water and bring to the 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.

Once cooked, drain in a colander, then return to the pan. Drizzle with a little oil and season with salt and pepper.

Meanwhile, once the sauce has thickened, stir in the creme fraiche. Simmer for 1 min more, then remove from the heat. Taste and season with salt and pepper, adding a splash of water if it's a little too thick.