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

Place a few potatoes at a time in between two wooden spoon handles on a board. Make slices widthways at 3mm intervals, making sure not to cut the whole way through. Repeat with the remaining potatoes.

Put the potatoes onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.

When the oven is hot, roast on the top shelf until golden and tender, 35-40 mins.

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 to one side of  a lightly oiled 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.

Meanwhile, halve the tomatoes and pop them onto a piece of foil with a drizzle of oil, then season with salt and pepper. 

Fold the foil, sealing on all sides to create a parcel. When the chicken is halfway through, roast the parcel on the bottom shelf until softened, 15-20 mins.

Meanwhile, halve, peel and thinly slice the shallot. Trim the bottom 2cm from the asparagus and discard.

When the chicken has around 10-15 mins left of baking time, remove the tray from the oven.

Pop the Tenderstem® and asparagus onto the tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.

Return the tray to the middle shelf of your oven until the veg is tender and the chicken is cooked through, 10-12 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

If you'd prefer to boil your green veg, cut the broccoli and asparagus into thirds. Boil in step 5 whilst the sauce reduces for 3-4 mins, until tender.

Meanwhile, heat a drizzle of oil in a medium saucepan on medium-high heat. 

Once hot, add the shallot and stir-fry until softened, 3-4 mins. Add the cracked black pepper and cider vinegar, then allow the vinegar to bubble away.

Stir in the chicken stock paste and water for the sauce (see pantry for amount) and simmer until reduced by half, 2-3 mins.

Lower the heat, then mix in the creme fraiche and simmer until slightly thickened, 1-2 mins. Remove from the heat.

When the potatoes have 5 mins left, remove from the oven and sprinkle over the Parmigiano Reggiano, then return to the oven until melted and crispy, 5-7 mins.

When the chicken is cooked, remove from your oven, cover with foil and allow to rest for a couple of mins.

When everything's ready, reheat the peppercorn sauce if needed, adding a splash of water if it's a little too thick.

Carefully cut the chicken widthways into 2cm slices, then share between your plates. Serve the hasselback potatoes, roasted veg and tomatoes alongside.

Spoon the peppercorn sauce over the chicken to finish.

Enjoy!