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

Chop the potatoes into 2cm chunks (no need to peel).

Pop the chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the middle shelf until golden, 30-40 mins. Turn halfway through.

Once the potatoes have roasted for 10 mins, heat a drizzle of oil in a large frying pan on medium-high heat. Season the chicken with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

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

Meanwhile, halve any thick broccoli stems lengthways.

Finely chop the chives (use scissors if easier). Peel and grate the garlic (or use a garlic press).

Once browned, lay the chicken onto one side of a baking tray.

Pop the baby plum tomatoes and broccoli on the other side. Drizzle the veg with oil, scatter over the grated garlic, season with salt and pepper, then toss to coat. Spread out in a single layer.

Roast on the top shelf of your oven until the chicken is cooked through and the veg is tender, 10-12 mins. 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.

When the potatoes have 5 mins remaining, sprinkle over half the Parmigiano Reggiano and return to the oven until melted.

Pop a small saucepan on medium heat and add the creme fraiche, chicken stock paste, mustard (add less if you'd prefer) and water for the sauce (see pantry for amount).

Stir together and bring to the boil, then reduce the heat and simmer until slightly thickened, 3-4 mins.

Stir the remaining Parmigiano Reggiano into the sauce until melted.

Stir in the chives, then remove from the heat and set aside. Add a splash of water if your sauce has thickened too much. 

When the potatoes are ready, sprinkle over the truffle zest and toss to coat.

Slice the chicken widthways into 2cm slices and transfer to your plates.

Serve the parmesan truffle potatoes and the roasted veg alongside.

Spoon the creamy chive sauce over the chicken and sprinkle the flaked almonds over the veg to finish.

Enjoy!