Serrano Ham Wrapped Chicken Saltimbocca with Creamy Tagliatelle and Tenderstem®

Sandwich each chicken breast between two pieces of baking paper or cling film. Pop on a board, then give it a bash with the bottom of a saucepan until it’s 1-2cm thick. IMPORTANT: Wash your hands after handling raw chicken and its packaging. Heat a drizzle of oil in a large frying pan on medium-high heat. Reserve 2 large sage leaves per person. Once the oil is hot, add the remaining sage leaves to your pan in a single layer. Fry until crispy, 1-2 mins. Transfer to a bowl and set aside.

Put your (now empty) pan on high heat with a drizzle of oil. Season the chicken with salt and pepper, then place 2 reserved sage leaves on each breast and lay a slice of Serrano ham flat over the top. Once the oil is hot, carefully lay in the chicken breasts ham-side down and cook until golden brown and crispy, 5-6 mins on each side. Lower the heat if necessary. Once cooked, transfer to a baking tray, cover with foil and pop in your oven to keep warm. Set the pan aside. IMPORTANT: The chicken is cooked when no longer pink in the middle. TIP: Cook the chicken breasts in batches if necessary.

Add the pasta and broccoli to the pan of boiling water and bring back to the boil. Simmer until tender, 3-4 mins. Once cooked, drain in a colander and pop back into the pan. Drizzle with oil and stir through to stop it sticking together.

Meanwhile, put your (now empty) frying pan back on medium heat with a drizzle of oil. Add the shallot and stir-fry until softened, 3-4 mins. Stir in the garlic and fry for 1 min. Pour in the water for the sauce (see ingredients 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 stir in the creme fraiche and bring to the boil. Remove from the heat. Taste and season with salt and pepper if needed.

Remove the chicken from your oven and place on a board to rest for a couple of mins. Add the pasta and broccoli to the sauce and toss to combine. TIP: Add a splash of water to loosen if needed. Divide the pasta and broccoli between your bowls or plates. Thinly slice the chicken and serve on top of the pasta with the crispy sage scattered across. Enjoy!

Pour the coconut milk into a medium pan and pop on medium-high heat. Bring to the boil then simmer for 1 min. Remove from the heat and immediately add the chocolate chips and a pinch of salt. Allow to sit for 1 min, then stir together until the chocolate is melted and well combined.

Pour the mixture into appropriately sized glasses/ramekins. TIP: Put these in the fridge beforehand to chill if you're in a rush. Cover with cling film and pop into the fridge to set - these will take 2-3 hours to fully set, but they'll still be delicious if you want to eat them straight away.