Fill and boil your kettle. Preheat your oven to 220°C. Pour a good glug of oil onto a baking tray (to completely cover the bottom) and pop onto the top shelf of your oven. Pour the boiling water into a large saucepan on high heat with 0.5 tsp of salt. Chop the potatoes into 2cm chunks (no need to peel!). Carefully add the potatoes to the boiling water and cook for 5-6 mins or until the edges have softened when you poke them with a knife.

Once the potatoes are ready, drain in a colander, pop them back into the pan then sprinkle on the flour and hard ItalianStyle cheese. Pop a lid on the pan and give your pan a shake to fluff up the potato and mix in the cheese and flour onto the potatoes. Take your hot baking tray out of your oven, carefully transfer your potatoes onto it in a single layer, turning in the oil. Season the potatoes with salt, then roast on the top shelf of your oven until golden, 30-35 mins, turning halfway through.

Meanwhile, trim the bottom 2cm from the asparagus and pop onto a baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread them out in a single layer and set aside. Halve, peel and chop the shallot into small pieces. Peel and grate the garlic. Pick the sage leaves off their stalks (4 per person). Sandwich each chicken breast between two pieces of clingfilm, then give it a bash with a rolling pin or the bottom of a saucepan until it’s 1-2cm thick all over. IMPORTANT: Wash your hands after handling raw meat.

Heat a drizzle of oil in a frying pan on high heat. Season the chicken with salt and pepper, then place 2 sage leaves on each breast, followed by a rasher of serrano ham. Once the oil is really hot, carefully lay in the chicken breasts ham side down and cook until browned and crispy, 5-6 mins, turn down the heat if necessary. Turn and cook for 4-5 mins on the other side. Once cooked, transfer to a plate, cover with foil and set aside to rest. IMPORTANT: The chicken is cooked when no longer pink in the middle. Keep your pan - you'll need it for the sauce!

10-12 mins before your roast potatoes are ready, pop the asparagus on the middle shelf of your oven to roast until tender, 10-12 mins. Put your frying pan back on medium heat and add a drizzle of oil. Add the shallot and stir-fry until softened, 3-4 mins. Stir in the garlic and remaining sage leaves and cook, stirring for 1 minute, then add the vinegar and allow it to evaporate, 1-2 mins. Pour in the water (see ingredients for amount) and chicken stock powder, bring to the boil and simmer until reduced by half, 2-3 mins. Vigorously stir in the butter until melted, then take it all off the heat.

Taste the sauce and add salt and pepper if you feel it needs it. TIP: Add a splash of water too if the liquid has evaporated too much and reheat if necessary. Serve the chicken with the roast potatoes and asparagus alongside. Drizzle over the sauce. Enjoy!