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

Carefully add your 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 fillet 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 baking tray.

Drizzle with 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. The chicken is cooked when no longer pink in the middle.

Meanwhile, halve, peel and thinly slice the shallot. Halve any thick broccoli stems lengthways.

Halfway through the chicken cooking time, add the broccoli to the same 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 shallot and fry, stirring occasionally, until softened, 4-5 mins.

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.

Mix in the creme fraiche, bring back to the boil, then remove from the heat. Taste and add salt and pepper if needed.

Once the chicken is cooked, transfer it to a board to rest for 2-3 mins, then slice widthways into 5 or 6 pieces. Reheat the sauce if necessary.

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

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

Enjoy!