Chicken & Sage Saltimbocca

Lay two slices of serrano ham next to each other on a chopping board. Place one cheddar cheese block in the centre and lay two sage leaves on top. Place a chicken breast on top and then enclose with the serrano ham. Place the parcels seam-side down on a baking tray. Repeat with the other chicken breasts.

Boil the water (amount specified in the ingredient list) in a large saucepan over high heat. Stir in the chicken stock pot and reduce the heat to low. Heat a glug of oil in a wide-bottomed saucepan on medium heat. Add the shallot and mushrooms. Cook until the shallot is soft, 5-6 mins. Stir in the garlic and chopped sage and cook for 1 minute more. Put the chicken on the top shelf of your oven. for 23-25 mins.

Pour in the arborio rice and stir. Cook for 1 minute so the rice gets a good coating of the garlicky oil. Add the white wine vinegar and allow it to evaporate. Add a ladle of the stock, stir. Once the rice has absorbed the stock, add another ladle of stock and stir. Continue adding stock (still on medium heat), stirring regularly, until all the stock has been absorbed by the rice. This should take 20-25 mins. TIP: Let the rice absorb the stock before adding another.

When the chicken is done remove from your oven and leave to rest on the baking tray, covered in foil to keep warm. TIP: The chicken is cooked when it is no longer pink in the middle. When the risotto is ready, add half the parsley, the parmesan and the butter and half of the parsley. Stir well until the risotto is creamy. Carefully mix in half the artichokes and then taste the risotto. Add more salt, black pepper and lemon juice to taste.