Prosciutto Roasted Chicken for Dinner

• In a medium bowl, combine half the garlic and a drizzle of olive oil. Add chicken breast, then season with salt and pepper and toss to coat. • Reserve a slice of prosciutto for the sauce, then lay out 2-3 slices of the remaining prosciutto on a lined oven tray. Place a chicken breast on top and wrap prosciutto slices around chicken, ensuring it's seam-side down on the tray. • Repeat with remaining chicken and prosciutto. Roast chicken until cooked through, 16-20 minutes. Set aside to rest.

TIP: The chicken is cooked through when it's no longer pink inside.

• While the chicken is roasting, cook potato and parsnip in the boiling water, over high heat, until easily pierced with a fork, 10-15 minutes. • In the last 8 minutes, place a colander or steamer basket on top and add baby broccoli. • Cover and steam until baby broccoli is tender and potatoes can be easily pierced with a fork, 7-8 minutes. Transfer baby broccoli to a bowl. Season, then set aside. • Drain potato and parsnip and return to saucepan. Cover to keep warm.

• While the veggies are cooking, roughly chop reserved prosciutto. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook mushrooms and remaining prosciutto until browned, 8-10 minutes. • Add remaining garlic and cook until fragrant, 1 minute. Reduce heat to low, then add cream (see ingredients) and a splash of water. Simmer, stirring until thickened, 1-2 minutes. Season with salt and pepper.

• Add the butter, milk and a pinch of salt to the potato and parsnip. Mash until smooth.

Little cooks: Get those muscles working and help mash the veggies!