Family Favourite Chicken, Serrano and Butternut Linguine

While the squash roasts, bring a large saucepan of water to the boil with 1/2 tsp salt for the linguine.

Halve, peel and thinly slice the red onion. Cut the Tenderstem® broccoli into thirds. Peel and grate the garlic (or use a garlic press).

Roughly tear the Serrano ham into large pieces.

When your pan of water is boiling, add the linguine and bring back to the boil. Cook until tender, 12 mins.

Once cooked, reserve some of the pasta water (see pantry for amount), then drain in a colander and pop back into the pan.

Drizzle with oil and stir through to stop it sticking together.

While your pasta cooks, heat a drizzle of oil in a large frying pan on medium-high heat.

When hot, lay the Serrano in the pan and fry until crispy, 2-3 mins each side, then transfer to a plate covered in kitchen paper and set aside.

Add a drizzle more oil to the pan, then add the diced chicken. Stir-fry until golden brown and cooked through, 8-10 mins. Set aside. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.

Put the frying pan back on medium high-heat then add the onion. Stir-fry until softened, 4-5 mins.

Add the broccoli and stir-fry for 2-3 mins. Add a splash of water and cover with a lid (or foil) and allow to cook until tender, 4-6 mins more. Season with salt and pepper.

Once the veg is tender, remove the lid, stir in the garlic and cook for 30 secs.

Pour the reserved pasta water and chicken stock paste into the pan, then stir in the creme fraiche and Serrano ham.

Bring to the boil, then remove from the heat.