Preheat your oven to 220°C/200°C fan/gas mark 7.

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

Bring a large saucepan of water with 1/2 tsp salt to the boil. Peel and chop the potatoes into 3cm chunks.

Boil the potatoes for 7-8 mins or until the edges are soft.

Meanwhile, pick the tarragon leaves from their stalks and finely chop (discard the stalks).

Heat a drizzle of oil in a large frying pan on medium-high heat. When hot, lay the Serrano ham in the pan and fry until crisp, 2-3 mins each side. Once crispy, transfer to a plate covered in kitchen paper and set aside - keep the pan, you'll use it again.

When the potatoes are ready, drain in a colander. Shake to fluff them up, then carefully add them to the hot baking tray, turning in the oil.

Season with salt, then roast on the middle shelf until golden, 30-35 mins. Turn halfway through.

Return your (now empty) frying pan to medium-high heat with a drizzle of oil. Season the chicken with salt and pepper.

Once the oil is hot, lay the chicken into the pan and cook until browned, 3-5 mins each side.

Once browned, transfer to another baking tray and roast on the top shelf of your oven until cooked through, 10-15 mins -keep the pan for making the sauce. IMPORTANT: The chicken is cooked when no longer pink in the middle.

When cooked, remove from your oven, cover with foil and allow to rest for a couple of mins.

Meanwhile pop the (now empty) chicken frying pan back on high heat with a drizzle of oil if needed.

Add the mushrooms, season with salt and pepper and stir-fry until browned, 5-6 mins.

Stir in the water for the sauce (see pantry for amount) and wild mushroom paste. Bring to the boil, then lower the heat and simmer until the sauce has thickened, 8-10 mins, stirring occasionally.

Clean out and fill the (now empty) potato saucepan with water and put on to boil. Halve any thick broccoli stems lengthways.

When your pan of water is boiling, add 1/4 tsp salt and the broccoli. Cook until just tender, 3-5 mins.

Meanwhile, once the sauce has thickened, stir in the creme fraiche. Simmer for 1 min more, then remove the sauce from the heat.

When everything's ready, cut the chicken widthways into 2cm slices and transfer to your plates.

Stir the tarragon and half the truffle zest into the mushroom sauce (reheat first if needed), then spoon it over the chicken.

Serve the broccoli and roast potatoes alongside. Finish with a Serrano ham crisp and a sprinkle of the remaining truffle zest.

Enjoy!