Serrano Ham Wrapped Chicken Breast

Once the potatoes are ready, drain in a colander and sprinkle over the flour (see pantry for amount). 

Shake to fluff up the potatoes, then carefully add them to the hot baking tray, turning in the oil. Season with salt, then roast on the top shelf until golden, 30-35 mins. Turn halfway through.

Meanwhile, trim the carrot and parsnip (no need to peel). Cut into roughly 1cm wide, 5cm long batons.

Lay 2 slices 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 large baking tray. Add the carrots and parsnip to the other side of the tray. Drizzle with oil and season with salt and pepper.

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

Meanwhile, peel and grate the garlic (or use a garlic press). Halve any large broccoli stems lengthways.

Halfway through the chicken cooking time, add the broccoli to the baking tray. Drizzle with oil, season with salt and pepper, then spread out in a single layer.

Roast on the middle shelf for the remaining cooking time until tender and crispy, 12-15 mins.

When the potatoes have 10 mins remaining, remove the tray from the oven. Sprinkle over the cheese, toss to coat, then return to the oven for the remaining time.

Heat a drizzle of oil in a large frying pan on high heat. When hot, add the mushrooms. Season with salt and pepper and fry, stirring occasionally, until browned, 5-6 mins. Lower the heat to medium, add the garlic and cook for 1 min more.

Stir in the creme fraiche (see ingredients for amount - you'll use the rest for the crumble), chicken stock paste and water for the sauce (see pantry for amount). Bring to the boil and simmer until thickened, 2-3 mins. Remove from the heat. Taste, and season with salt and pepper if needed.

Once the chicken is cooked, transfer to a board to rest for 2-3 mins, then slice into 2cm thick slices. Reheat the sauce if needed. 

Share the chicken between your plates with the cheesy potatoes, roasted roots and broccoli alongside. 

Sprinkle the truffle zest over the potatoes and spoon over the sauce to finish.

Enjoy!

Preheat your oven to 220°C/200°C fan/gas mark 7.

Peel, quarter, core and roughly chop your apples. Reserve 0.5 tbsp of sugar per person in a small bowl and set aside for sprinkling over the crumble later.

Pop the apples in a medium bowl with the ground cinnamon and half the remaining sugar (see ingredients for amount). Mix to coat the apples well, then set aside.

Chop the butter into 1cm pieces.

In a large bowl, combine the flour and remaining sugar (see ingredients for both amounts), then add the chopped butter and rub in with your fingertips until it resembles breadcrumbs. Stir through the granola.

Spoon the apple mixture into an appropriately sized ovenproof dish and top with an even layer of the crumble mixture. Sprinkle the reserved sugar over the top.