Cranberry and Cream Cheese Chicken Roulades

Pop your potato onto a baking tray. Evenly coat in a drizzle of oil, and season with a pinch of salt and a good grind of black pepper. Place in your oven , on the middle shelf, for 30-35 mins, until golden and crispy. Tip: If your potato finishes cooking before you're ready, just remove from your oven and pop them back in to heat up 5 mins before you serve!

To butterfly the chicken, lay each chicken breast on a chopping board, place your hand flat on top and slice into your chicken from the side, so that you can open it up like a book. Now place each chicken breast between two sheets of clingfilm and whack them with the bottom of a heavy saucepan until they are ½cm thick.

Season your chicken on both sides. Spread the Philadelphia cheese evenly over one side of each chicken breast and scatter your cranberries over the top. Tightly roll each chicken breast like a swiss roll (see photo). These are your roulades!

Heat a splash of oil in a non-stick frying pan on medium-high heat. Once hot, gently lay in your chicken roulades with the loose end facing downwards. Cook on each side for 1 minute to brown, then remove to a baking tray. Keep the pan and any remaining juices as we’ll use it to make the gravy later!

Place your chicken roulades on the top shelf of your oven for 20-25 mins or until completely cooked through. Tip: The chicken is cooked when it is no longer pink in the middle. Cook your broccoli in your boiling water for 4 mins before draining in a colander (reserve the drained water) and return the broccoli to the pot with the lid on, off the heat.

While your broccoli cooks put the frying pan you used for your chicken (with any remaining juices), back on medium-high heat. Once it’s hot add the flour and stir until you have a thick paste (add a bit more oil if you need to). Tip: Don't panic if it looks lumpy, it will be OK once you add the water!