Roast Chicken & Crispy Prosciutto

• While the chicken is roasting, half-fill a medium saucepan with boiling water, then add a generous pinch of salt. • Peel potato and cut into large chunks. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and return to the saucepan. • Add the milk, salt and remaining butter to the potato. Mash until smooth. Cover to keep warm.

TIP: Save time and get more fibre by leaving the potato unpeeled.

• While the potato is cooking, trim baby rainbow carrots and slice any thicker carrots in half lengthways. • Slice prosciutto (see ingredients) in half lengthways. • Pick thyme leaves.

• Place carrots on a second lined oven tray and drizzle with olive oil. Season with salt and pepper and toss to coat. Arrange in a single layer and roast for 10 minutes. • To the oven tray with carrots, add prosciutto and roast until the carrots are tender and prosciutto is crispy, a further 5-10 minutes.

• While the chicken is resting, return the frying pan with the residual chicken fat to medium-high heat. Cook baby leaves, stirring, until softened, 1-2 minutes. Transfer to a bowl. • Return frying pan to medium heat, then add cream (see ingredients), chicken-style stock powder, any chicken resting juices and a generous pinch of pepper. Cook, simmering, until thickened, 1-2 minutes. • Stir through thyme.