Roasted Chicken and Creamy Pesto Sauce

a) Meanwhile, fill a large saucepan with the boiling water and 1/2 tsp salt and pop on high heat.

b) Chop the potatoes into 2cm chunks (no need to peel) and add to the pan.

c) Cook until you can easily slip a knife through, 12-15 mins.. 

d) Once cooked, drain well in a colander and return to the pan, off the heat. Cover with a lid to keep warm.

a) While the potatoes cook, peel and grate the garlic (or use a garlic press).

b) Spread the cavolo nero out on a baking tray, drizzle with oil, and season with salt and pepper. TIP: Remove any tough stalks from the cavolo nero.

c) Once the oven is hot, bake the cavolo nero on the middle shelf until crispy, 7-8 mins.

a) Return the (now empty) frying pan to medium heat with a drizzle of oil.

b) Once hot, add the garlic to the pan. Fry for 1 min.

c) Add the water for the sauce (see pantry for amount) and chicken stock paste. Stir and bring to the boil, then simmer until slightly reduced, 2 mins.

d) Stir through the creme fraiche and pesto, then remove from the heat.

a) When the chicken is almost cooked, reheat the sauce if needed. Add a splash of water if it's a little thick.

b) Once the potatoes are cooked, drain in a colander and return to the pan, off the heat. Add a knob of butter and a splash of milk (if you have any) and mash until smooth. Season with salt and pepper. Cover with a lid to keep warm.