If you want to eat your dessert straight after your main, do steps 1 and 2 of the crumble recipe before you start preparing the main. Pop the crumble into your oven once the chicken is cooked and out of the oven.

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

Fill and boil your kettle. Pour enough oil into a deep baking tray to cover the bottom and pop into the oven. 

Peel and chop the potatoes into 3cm chunks.

Pour the boiling water into a large saucepan on high heat with 1/2 tsp salt. Boil the potatoes for 5-6 mins or until the edges are soft.

Once the potatoes are ready, drain in a colander and pop back into the pan.

Sprinkle over the hard Italian style cheese and give your pan a shake to fluff up the potatoes and coat them. 

Carefully add the potatoes to the hot baking tray, turning in the oil. Season with salt, then roast on the top shelf of your oven until golden, 30-35 mins. Turn halfway through.

Meanwhile, lay a slice 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.

Repeat with the remaining chicken and ham, then place them, seam-side down, on a lightly oiled large baking tray. 

Drizzle with a little oil, then roast on the middle shelf of your oven until cooked through, 25-30 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

Meanwhile, peel and grate the garlic (or use a garlic press). Halve any large broccoli stems lengthways.

Halfway through the chicken cooking time, add the broccoli to the baking tray. Drizzle with oil, season with salt and pepper, then spread out in a single layer.

Roast on the middle shelf for the remaining cooking time until tender and crispy, 12-15 mins.

While everything cooks, heat a drizzle of oil in a small frying pan on medium heat. Once hot, add the garlic and fry for 1 min.

Stir in the chicken stock paste and water for the sauce (see pantry for amount). Bring to the boil and simmer until reduced by half, 3-4 mins. 

Stir through the creme fraiche (see ingredients for amount - you'll use the rest for the crumble), bring to the boil, then remove from the heat. Taste and add salt and pepper if needed.

Once the chicken is cooked, transfer to a board to rest for 2-3 mins, then slice into 2cm thick slices. Reheat the sauce if necessary.

Serve the chicken on plates with the cheesy potatoes and broccoli alongside.

Sprinkle the truffle zest over the potatoes and spoon over the sauce to finish.

Enjoy!

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

Peel, quarter, core and roughly chop your apples. Reserve 1/2 tbsp of sugar per person in a small bowl and set aside for sprinkling over the crumble later.

Pop the apples in a medium bowl with the ground cinnamon, red berry compote and half the remaining sugar (see ingredients for amount). Mix to coat the apples well, then set aside.

Chop the butter into 1cm pieces.

In a large bowl, combine the flour and remaining sugar (see ingredients for both amounts), then add the chopped butter and rub in with your fingertips until it resembles breadcrumbs. Stir through the oats (see ingredients for amount).

Spoon the apple mixture into an appropriately sized ovenproof dish and top with an even layer of the crumble mixture. Sprinkle the reserved sugar over the top.

When ready, bake the crumble on the top shelf of your oven until the top is golden and the apple is bubbling, 35-40 mins.

Once baked, remove from the oven and allow to cool slightly before serving.

Serve in bowls with a dollop of the remaining creme fraiche (see ingredients for amount) on top.

Enjoy!