Preheat your oven to 200°C. Fill and boil your kettle. Pour a good glug of oil onto a baking tray (to completely cover the bottom) and pop into your oven to heat. Peel and chop the potatoes into 3cm chunks. Pour the boiling water into a large saucepan on high heat with 1/2 tsp salt. Add the potatoes to the boiling water and cook until the edges have softened when you poke them with a knife, 5-6 mins.

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

Meanwhile, lay 1 slice of Serrano ham lengthways on a board. Place a chicken breast horizontally across the middle. Wrap the ham around the chicken breast to enclose it. Place it seam-side down on a large, lightly-oiled baking tray. Repeat with the remaining chicken and ham. Drizzle a little oil over the chicken, then roast on the middle shelf of your oven until cooked through, 25-28 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 chop the red onion into small pieces. Halve any thick broccoli stems lengthways. When the chicken is halfway through cooking, add the Tenderstem® to the same baking tray, drizzle with oil and spread out in a single layer. Season with salt and pepper and then pop back in your oven for the remaining 10-15 mins.

While everything cooks, heat a drizzle of oil in a small frying pan on medium heat. Add the onion and fry until softened, 4-5 mins. Stir occasionally. Pour in the water for the sauce (see ingredients for amount) and stir in the chicken stock powder. Bring to the boil and simmer until the liquid has reduced by half, 3-4 mins. Stir in the creme fraiche, 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. Reheat the sauce if necessary. Slice the chicken widthways into roughly 5 pieces and serve on plates with the cheesy potatoes and broccoli alongside. Sprinkle the truffle zest over the potatoes and drizzle over the creamy sauce. Enjoy!