Jesse's 'Chicken Kiev'

Lay a chicken fillet on the board. Insert a knife into the middle of the thickest part of the fillet and slice lengthways to create a deep pocket, about 5cm long. Cut about three-quarters of the way in but don’t go right through! Repeat with each chicken fillet, then divide the herb butter between each one, pushing it into the pocket and flattening it with your hands. IMPORTANT: Remember to wash your hands and equipment after handling raw meat!

In a small bowl, mix together the panko breadcrumbs, half the remaining parsley, a drizzle of oil and a good pinch of salt and pepper. Tip onto a plate. Smear one side of the chicken with a little mayo. Place it mayo- side-down into the crumbs. Smear the other side of the chicken with mayo and turn it over so both sides are coated. Repeat for the other fillet(s).

Lightly oil a baking tray and lay the chicken fillets on it. Roast on the top shelf of your oven for 25-30 mins. IMPORTANT: The chicken is cooked when it is no longer pink in the middle. Chop the potato into 2cm chunks (no need to peel). Boil until cooked, 15-20 mins. TIP: The potato is cooked when you can easily slip a knife through.

Meanwhile, put another large saucepan of water on to boil. Chop the broccoli into florets (little trees) and add to the pan. Boil until tender, 6-8 mins, then drain in a colander and return to the pan (off the heat). When the potato is done, drain in the colander and return to the pan. Add the remaining parsley, salt and pepper and mash until smooth. Add a knob of butter or a splash of milk (if you have some) for extra indulgence!