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. Sprinkle with the mixed herbs. 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 top shelf until golden, 25-35 mins. Turn halfway through.

Meanwhile, trim and discard the bottom 2cm from the asparagus and pop onto another baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out and set aside.

Halve, peel and chop the shallot into small pieces. Peel and grate the garlic (or use a garlic press).

Pick the sage leaves off their stalks (4 per person).

Sandwich each chicken breast between two pieces of baking paper or cling film.

Pop it onto a board, then give it a bash with the bottom of a saucepan until it’s 1-2cm thick. 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. Season the chicken with salt and pepper, then place 2 sage leaves on each breast, followed by a Serrano ham slice.

Once the pan is hot, lay in the chicken, ham-side down, and cook until browned and crispy, 5-6 mins each side. Lower the the heat if needed.

Once cooked, transfer to a plate, cover with foil and set aside to rest. Set your pan aside to use later. IMPORTANT: The chicken is cooked when no longer pink in the middle. 

When the potatoes have 10 mins left, pop the asparagus on the middle shelf of your oven to roast until tender, 8-10 mins.

Put your frying pan back on medium-high heat with a drizzle of oil. Once hot, add the shallot and cook until softened, 3-4 mins. Stir in the garlic and remaining sage leaves and cook for 1 min.

Add the cider vinegar, allow it to evaporate, then stir in the water for the sauce (see pantry for amount) and chicken stock paste. Bring to the boil and simmer until reduced by half, 2-3 mins.

Vigorously stir in the butter until melted, then remove from the heat.

When everything's ready, taste the sauce and season with salt and pepper if needed. Add a splash of water if it's a little thick.

Serve your chicken saltimbocca with the roast potatoes and asparagus alongside. Spoon over the sauce to finish.

Enjoy!