Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Tenderstem Broccoli ®
Fresh Tagliatelle(ContainsEgg, Gluten)
Chicken Stock Paste
Water for the Sauce
The chocolate pots will take 2-3 hours to set so we'd recommend getting them prepared earlier in the day. However, they'll still be delicious if you only leave them in the fridge for a few minutes. Either way, make your pudding (all 3 steps) before you start cooking your main. Preheat your oven to 100°C. Halve, peel and chop the shallot into small pieces. Chop the broccoli into 3 pieces. Peel and grate the garlic. Pick the sage leaves off their stalks. Bring a large saucepan of water to the boil with 1/2 tsp of salt.
Sandwich each chicken breast between two pieces of clingfilm, pop on a board, then give it a bash with a rolling pin or the bottom of a saucepan until it’s 1-2cm thick all over. IMPORTANT: Wash your hands after handling raw meat. Pop a large frying pan on medium-high heat and add drizzle of oil. Reserve 2 of the largest sage leaves per person. Once the oil is hot, pop the rest of the sage leaves in your pan in a single layer. Fry until crispy, 1-2 mins. Remove the leaves to a bowl and set aside.
Pop your frying pan back on high heat and add a drizzle of oil. Season the chicken with salt and pepper, then place 2 sage leaves (the ones you reserved) on each breast and lay a rasher of serrano ham flat over the top to cover one side. Once the oil is really hot, carefully lay in the chicken breasts ham-side down and cook until browned and crispy, 5-6 mins, turn down the heat if necessary. Turn and cook for 4-5 mins on the other side. Once cooked, transfer to a baking tray, cover with foil and pop in your oven to keep warm. IMPORTANT: The chicken is cooked when no longer pink in the middle. Keep your pan - you'll need it for the sauce. TIP: Cook the chicken breasts in batches if you can't fit them all in the pan.
Pop the pasta and Tenderstem® broccoli into your boiling water and simmer until tender, 3-4 mins. Drain in a colander, pop back into the pan, drizzle with oil and stir through to stop it sticking together.
Put your frying pan back on medium heat and add a drizzle of oil. Add the shallot and stir-fry until softened, 3-4 mins. Stir in the garlic and cook, stirring for 1 minute. Pour in the water (see ingredients for amount) and chicken stock paste, bring to the boil and simmer until reduced by half, 2-3 mins. Vigorously stir in the butter until melted, then stir in the creme fraiche and bring to the boil. Then remove from the heat. Taste and season with salt and pepper if you feel it needs it.
Remove the chicken from your oven and place on a board to rest for a couple of mins. Add the pasta to the sauce, toss to combine. TIP: Add a splash of water too if the liquid has evaporated too much and reheat if necessary. Divide the pasta between your bowls. Thinly slice the chicken and serve on top of the pasta with the crispy sage leaves dotted over the top. Serve immediately. Enjoy!
Pour the coconut milk into a medium pan and pop on medium-high heat. Bring to the boil and simmer for 1 minute. Remove from the heat and immediately add the chocolate chips and a pinch of salt. Allow to sit for 1 minute, then stir the coconut milk and chocolate together until the chocolate is melted and everything is completely combined.
Pour the coconut chocolate mixture into appropriately sized glasses/ramekins. TIP: Put these in the fridge at the beginning of the recipe if you're in a rush. Cover with clingfilm and pop into the fridge to set - this will take 2-3 hours if you want them fully set, but they'll still be delicious if you want to eat them immediately or straight after your main course.
Remove and discard the shells from the pistachios and roughly chop. Heat a medium frying pan over medium heat (no oil) Once hot, add the flaked almonds and pistachios and cook, stirring regularly, until lightly toasted, 2-3 mins. TIP: Watch them like a hawk as they can burn easily. Once toasted, remove from the heat and add the maple syrup and a pinch of salt to the pan. Stir together and transfer to a bowl. Once ready to serve, spoon the nuts on top of the chocolate pots and enjoy!