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.

Meanwhile, using a pair of scissors or a sharp knife, cut through the sausage links to separate them.

Lay a rasher of bacon on a chopping board. Place a cocktail sausage on top and roll it up. Repeat with the other sausages and rashers. IMPORTANT: Wash your hands and equipment after handling raw meat.

Pop the pigs in blanket onto one side of a lightly oiled baking tray and set aside for now.

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, 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. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.

Repeat with the remaining chicken and ham, then place them, seam-side down, onto the other side of the pigs in blankets baking tray. Drizzle the chicken with oil, then roast on the middle shelf of your oven until cooked through, 25-30 mins. 

Turn the sausages halfway through. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken and sausages are cooked when no longer pink in the middle. Cook bacon thoroughly.

Meanwhile, trim the carrots (no need to peel). Cut into roughly 1cm wide, 5cm long batons. Pop onto a large baking tray. Drizzle with oil, season, then toss to coat. Spread out in a single layer. Roast on the bottom shelf until tender, 25-30 mins. Turn halfway through.

Meanwhile, finely chop the chives (use scissors if easier). Cut the Tenderstem® broccoli into thirds.

Fill the (now empty) large saucepan with water and bring to the boil with ½ tsp salt. When the water is boiling, add the broccoli and cook until just tender, 3-4 mins. Once cooked, drain in a colander, then transfer to a bowl. Drizzle with a little oil, season, then cover with a lid to keep warm.

When the potatoes have 5 mins left, sprinkle over the Parmigiano Reggiano and toss to coat. Return to the oven for the remaining time.

Return the (now empty) saucepan to medium heat with 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.

When the carrots are roasted, drizzle over the maple syrup and toss to coat.

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.

Serve your chicken on plates with the pigs in blankets, cheesy potatoes, maple roasted carrots and broccoli alongside.

Spoon the truffle sauce over the chicken and sprinkle over the remaining chives.