Sticky Hunter's Chicken

Meanwhile, grate the cheese. Peel and grate the garlic (or use a garlic press). Pop the (now empty) potato pan back on medium-high heat with a drizzle of oil. Once hot, add the garlic and Italian style herbs. Cook, stirring frequently, for 1 min.

Add the creme fraiche, chicken stock paste, reserved potato water and half the grated hard Italian style cheese to the pan. Mix together, bring to the boil, then remove from the heat. Season to taste with salt and pepper. Lay the cooked potato slices in layers in an appropriately sized ovenproof dish, then pour over the creamy sauce. Sprinkle the remaining cheese on top. Bake on the middle shelf of your oven until golden brown and bubbling, 20-25 mins. TIP: Put the dish onto a baking tray to catch any drips.

While the gratin bakes, wrap 2 rashers of bacon around each chicken breast. Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, lay in the bacon-wrapped chicken and cook until golden and crisp, 4-5 mins each side. Once browned, pop onto a baking tray and roast on the top shelf of your oven until cooked through, 15-20 mins. IMPORTANT: Wash your hands and equipment after handling raw meat and its packaging. The chicken is cooked when no longer pink in the middle. Cook bacon thoroughly.

When 10-15 mins of cooking time remain, pop the Tenderstem® onto the same tray as the chicken. Drizzle with oil, season with salt and pepper and bake for the remaining time. When the chicken is cooked, remove from your oven, cover with foil and allow it to rest for a couple of mins. Meanwhile, pop the BBQ sauce and water for the sauce (see ingredients for amount) into the (now empty) chicken pan and return to medium-high heat. Bring to the boil, then simmer for 1-2 mins, stirring frequently. Remove from the heat.