Serrano Wrapped Chicken Breast and Parmesan Truffle Potatoes

Meanwhile, lay a slice of Serrano ham lengthways on a board. Place a chicken breast horizontally across the middle, then wrap the ham around the chicken to enclose it. Repeat with the remaining chicken and ham, then place them seam-side down on one side of a lightly oiled baking tray.

Drizzle with a little oil, then roast on the middle shelf of your oven until cooked through, 25-30 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.

Meanwhile, trim the bottom 2cm from the asparagus and discard. Finely chop the chives (use scissors if easier). Peel and grate the garlic (or use a garlic press).

When the chicken has 10 mins remaining of roasting time, pop the asparagus and tomatoes on the other side of the baking tray. Drizzle the veg with oil, scatter over the grated garlic, season with salt and pepper, then toss to coat. Spread out in a single layer.

Return to roast on the middle shelf of your oven until the veg is tender, 10-12 mins.

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

When the potatoes have 5 mins remaining, sprinkle over half the Parmigiano Reggiano and return to the oven until melted.

Pop a small saucepan on medium heat and add the creme fraiche, chicken stock paste, mustard (add less if you'd prefer) and water for the sauce (see pantry for amount).

Stir together and bring to the boil, then reduce the heat and simmer until slightly thickened, 3-4 mins.

Stir the remaining Parmigiano Reggiano into the sauce until melted.

Stir in the chives, then remove from the heat and set aside. Add a splash of water if your sauce has thickened too much. 

When the potatoes are ready, sprinkle over the truffle zest and toss to coat.