Truffled Roast Chicken and Creamy Chive Sauce

Meanwhile, halve, peel and thinly slice the shallot. Finely chop the chives (use scissors if easier). Peel and grate the garlic (or use a garlic press). Halve the salad potatoes widthways. Put the potatoes onto another baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer, cut-side down.

Halfway through the chicken's roasting time, roast the potatoes on the top shelf, 20 mins. After 20 mins, remove the potatoes from the oven. Use the bottom of a bowl or pan to lightly crush each potato half. Drizzle the smashed potatoes with more oil, sprinkle over the hard Italian style cheese, then return to the top shelf until crispy and golden, 10-15 mins.

While the smashed potatoes roast, heat a drizzle of oil in a medium saucepan on medium heat. Once hot, add the shallot and stir until softened, 3-4 mins. Stir in the chicken stock paste and water for the sauce (see ingredients for amount) and allow it to reduce until thickened, 2-3 mins. Mix in the creme fraiche, then take off the heat. Stir through half the chives and set aside.

Once the chicken is cooked, remove from the oven and transfer it to a board. Wrap loosely in foil and allow to rest, 5-10 mins. Meanwhile, heat a drizzle of oil in a medium frying pan on medium-high heat. Once the oil is hot, add the peas and sugar snap peas and stir-fry for 2-3 mins. Stir in the garlic and cook for 1 min more, then stir in the butter (see ingredients for amount) until melted. Remove from the heat.