Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a full kettle.

Pour enough oil into a deep baking tray to cover the bottom and pop into the oven.

Peel and chop the potatoes into 3cm chunks.

Pour the boiling water into a large saucepan on high heat with ½ tsp salt. Boil the potatoes for 5-6 mins or until the edges are soft.

Once the potatoes are ready, drain in a colander and pop back into the pan.

Shake to fluff up the potatoes, then carefully add them to the hot baking tray, turning in the oil.

Season with salt, sprinkle over the dried rosemary, then roast on the top shelf of your oven until golden, 30-35 mins. Turn halfway through.

Meanwhile, 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 the chicken with 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, halve any thick broccoli stems lengthways. Finely chop the chives (use scissors if easier).

Halfway through cooking the chicken, add the broccoli and baby plum tomatoes to the same 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 5 mins left, sprinkle over the Parmigiano Reggiano and toss to coat. Return to the oven for the remaining time.

If you'd prefer to boil your broccoli, boil it in step 5 while the sauce simmers for 3-4 mins, until tender.

While everything cooks, heat a small frying pan on medium heat (no oil). Once hot, add the pine nuts and dry-fry, stirring regularly, until lightly toasted, 2-3 mins. TIP: Watch them like a hawk as they can burn easily. Transfer to a bowl and give the pan a quick wipe.

Return the frying pan to a medium heat with a drizzle of oil.

Once hot, stir in the chicken stock paste and water for the sauce (see pantry for amount). Bring to the boil and simmer until reduced by half, 3-4 mins. 

Mix in the creme fraiche, bring back to the boil, then remove from the heat.

Stir in the truffle zest and half the chives. Taste and add salt and pepper if needed.

Once the chicken is cooked, transfer it to a board to rest for 2-3 mins, then slice widthways into 5 or 6 pieces. Reheat the sauce if necessary.

Drizzle the pesto over the veg and toss until coated in the pesto.

Serve your chicken on plates with the cheesy potatoes and pesto veg alongside.

Spoon the truffle sauce over the chicken and sprinkle over the remaining chives. Scatter the toasted pine nuts over the veg to finish.