Serrano Wrapped Chicken in Lemon and Parsley Butter Sauce

Next, 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 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. It's cooked when no longer pink in the middle.

Meanwhile, trim the bottom 2cm from the asparagus and discard.

Halve, peel and chop the shallot into small pieces. Roughly chop the parsley (stalks and all).

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

Halve the tomatoes and pop them onto a piece of foil with a drizzle of oil, then season with salt and pepper. Fold the foil, sealing on all sides to create a parcel. Roast on the bottom shelf of your until softened, 15-20 mins.

When the chicken has 10 mins remaining, remove from the oven. Add the asparagus alongside on the same tray.

Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. Return to the middle shelf and roast until tender, 10-12 mins.

At the same time, turn the fries and sprinkle over the Parmigiano Reggiano. Bake for the remaining time until melted and bubbling.

Meanwhile, heat a drizzle of oil in a medium frying pan on medium-high heat. Add the shallot and cook until softened, 3-4 mins.

Add the garlic and cook for 30 secs, then add a good squeeze of lemon juice and allow it to evaporate.

Stir in the water for the sauce (see pantry for amount) and chicken stock paste. Bring to the boil, then lower the heat and simmer for 1-2 mins.

Stir through the butter until melted. Simmer until thickened, 2-3 mins, then stir through the parsley and remove from the heat. Taste and add more lemon juice if needed.