Serrano Ham Wrapped Chicken Breast and Roasted Tomatoes

Meanwhile, pick the tarragon leaves from their stalks (discard the stalks). Halve the tomatoes. Zest and halve the lemon. Peel and grate the garlic (or use a garlic press). Reserve a quarter of the rocket to garnish. Pop the remaining rocket, tarragon leaves, walnuts, lemon zest and juice into a food processor and whiz until everything is nice and finely chopped. TIP: If you don't have a food processor, finely chop the rocket, tarragon and walnuts and mix together with the lemon juice in a small bowl.

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 have softened and the chicken is cooked, 8-10 mins. Once cooked, remove the tray from the oven, pop the chicken on a board and leave to rest for 3-4 mins. IMPORTANT: The chicken is cooked when it is no longer pink in the middle.

Meanwhile, add the fresh tagliatelle to the boiling water and cook until tender, 3-4 mins. Reserve some pasta water (check ingredients for amounts). Drain in a colander then return to the saucepan. Drizzle with oil and stir through to stop it sticking together.

Meanwhile, heat a drizzle of oil in a frying pan on medium heat. Once hot, add the garlic, stir and cook for 1 minute, then pour in the reserved pasta cooking water and chicken stock paste. Bring to the boil and simmer until reduced by half, 4-5 mins. Reduce the heat to low and add the blended nuts, herbs and the butter. Stir vigorously until the butter has melted and combined into a sauce, then remove the pan from the heat.