Serrano Ham Wrapped Chicken Breast

Bring a large pan of water to the boil with 0.5 tsp salt. Meanwhile, pick the tarragon leaves from their stalks and roughly chop (discard the stalks). Zest and halve the lemon.Once the garlic is roasted, remove from the foil. Mash into a smooth paste with the back of a fork.

Reserve a quarter of the rocket to garnish. Pop the remaining rocket, tarragon leaves, walnuts, Italian hard cheese, lemon zest and juice, olive oil (see ingredients for amounts) and garlic and whiz in a food processor until blended. Season with salt and pepper. It should have a pourable consistency so add a little more lemon juice or olive oil to loosen if you need to. TIP: If you don't have a food processor, finely chop the rocket, tarragon and walnuts and pop into a bowl. Mix with the garlic, lemon zest and juice, olive oil and cheese. Season well with salt and pepper. Mix well and set aside.

About 10 minutes before the chicken has finished cooking, add the tomatoes to the roasting tray, drizzle with olive oil and season with salt and pepper. Return to the oven and cook until the tomatoes are starting to burst and the chicken is cooked, 8-10 mins. Leave the chicken to rest for 2-3 mins after it’s cooked. IMPORTANT: The chicken is cooked when it is no longer pink in the middle.

While the chicken is resting, add the fresh tagliatelle to the boiling water (see ingredients for amount you need) and cook until tender, 3-4 mins. Drain in a colander then return to the saucepan.Spoon in the homemade pesto and stir through to coat the pasta evenly.