Preheat your oven to 220°C/200°C fan/gas mark 7. Bring a large saucepan of water to the boil with ½ tsp salt for the pasta.

Lay 2 slices 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, on a lightly oiled baking tray. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Drizzle the chicken with a little oil, then roast on the middle shelf of your oven until cooked through, 25-30 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Meanwhile, halve the tomatoes. Halve any thick broccoli stems lengthways. 

Peel and grate the garlic (or use a garlic press). Quarter, core and slice the apple (no need to peel).

Add the tagliatelle to the pan of boiling water and bring back to the boil. Cook until tender, 3-4 mins.

Once cooked, reserve some pasta water (see pantry for amount) for the sauce, then drain in a colander.

Pop back in the pan, drizzle with oil and stir through to stop it sticking together.   

About 10 mins before the chicken is cooked, place the garlic baguettes onto another baking tray and pop onto the top shelf of your oven.

Add the tomatoes and broccoli to the chicken baking tray. Drizzle with olive oil and season with salt and pepper.

Bake for the remaining time, until the garlic bread is golden, the veg has softened and the chicken is cooked through, 10-12 mins.

Meanwhile, heat a drizzle of oil in a large frying pan on medium heat.

Once hot, add the garlic and fry for 1 min, then pour in the reserved pasta water and chicken stock paste. Bring to the boil and simmer until reduced by half, 4-5 mins.

Reduce the heat, then add the pesto and butter (see pantry for amount). Stir vigorously until the butter has melted and everything's well combined, then remove from the heat.

Add the cooked tagliatelle and roasted tomatoes to the pan and toss together. Season with salt and pepper.

Once cooked, transfer the chicken to a board. Cover and allow to rest for a few mins. 

Add the baby leaves and apple to a medium bowl. Crumble in the Greek style cheese and toss together.

Once rested, cut the chicken widthways into 2cm thick slices. Share the tagliatelle out between your plates and top with the sliced chicken.

Serve the salad on the side with the balsamic glaze drizzled over. Transfer your roasted broccoli to a small plate and sprinkle over the toasted almonds. Transfer the garlic bread to another plate and serve on the side.