Preheat your oven to 120°C/100°C fan/gas mark 2. 

Halve the baby plum tomatoes. Cut the Tenderstem® broccoli into thirds. 

Peel and grate the garlic (or use a garlic press). Pick the sage leaves off their stalks (but keep them whole). Discard the stalks.

In a medium bowl, add half the balsamic glaze and olive oil for the dressing (see pantry for amount). Season with salt and pepper. Add the tomatoes, toss to coat, then set aside.

Next, bring a large saucepan of water to the boil with ½ tsp salt for the pasta. 

Meanwhile, sandwich each chicken breast between two pieces of baking paper or cling film. Pop onto a board, then give it a bash with a rolling pin or the bottom of a saucepan until it’s 1-2cm thick. Season with salt and pepper.

Lay two large sage leaves on one side of each chicken breast (setting the rest of the sage aside), then lay a Serrano ham slice onto the chicken over the sage. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Heat a drizzle of oil in a large frying pan on medium-high heat. 

Once hot, lay in the chicken, ham-side down. Fry until golden brown, 5-6 mins each side. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Once cooked, transfer to a baking tray, cover with foil and pop into the oven to keep warm.

While the chicken stays warm in the oven, add the tagliatelle and broccoli to your pan of boiling water and bring back to the boil. Cook until tender, 3-4 mins. Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

Meanwhile, give the chicken frying pan a quick wipe, and return to a medium-high heat with a drizzle of oil.

Once hot, add the remaining sage leaves to the pan in a single layer. Fry until crispy, 1-2 mins. Transfer to a plate lined with kitchen paper.

Give the pan another wipe, then put the (now empty) frying pan back on medium heat with a drizzle of oil.

Once hot, add the garlic and cook, stirring, for 30 secs. 

Stir in the creme fraiche and chicken stock paste. Bring to the boil, then stir in the water for the sauce (see pantry for amount) and simmer until reduced by half, 2-3 mins.

Stir through the Parmigiano Reggiano until melted, then remove from the heat. Taste and season with salt and pepper if needed.  

Add the cooked tagliatelle and broccoli to the creamy sauce, adding a splash of water if it's a little too thick. 

Share the creamy tagliatelle between your bowls. Thinly slice the chicken and serve on top of the pasta. Scatter over the crispy sage.

Serve the tomato salad on the side and top with the burrata. Drizzle over the remaining balsamic glaze to finish.