Rosemary Chicken Breast and Cacio e Pepe Beans

Meanwhile, drain and rinse the butter beans in a sieve.

Halve, peel and thinly slice the onion. Trim the root and dark green leafy part from the leek and discard. Halve lengthways, then thinly slice.

Peel and grate the garlic (or use a garlic press).

Once browned, lay the chicken onto a baking tray and roast on the top shelf of your oven until cooked through, 10-12 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

After a couple of mins, add the cavolo nero alongside the chicken. Drizzle with oil, season with salt and pepper, then toss to coat. Return to the oven and bake until crispy, 7-8 mins.

Meanwhile, melt half the butter (see pantry for amount) in a large frying pan on medium heat with a drizzle of oil.

Add the onion and leek to the pan and stir-fry until softened, 6-8 mins. Season with salt and pepper.

Add the cracked black pepper and garlic. Cook until fragrant, 30 secs, then add the cider vinegar and cook until evaporated, 1 min. 

Stir in the chicken stock paste, creme fraiche, butter beans and water for the sauce (see pantry for amount).

Bring to the boil and simmer until thickened slightly, 2-3 mins.

When cooked, remove the chicken from your oven, cover with foil and allow to rest for a couple of mins.

Add the roasted cavolo nero, hard Italian style cheese and remaining butter (see pantry for amount) to the bean mixture. Stir until melted and combined, 1 min. Remove from the heat.

Taste and season with salt and pepper if needed. Add a splash of water if it's a little thick.