Roast Half Chicken & Prosciutto Veggie Feast

• While the chicken is roasting, bring a medium saucepan of salted water to the boil.
• Peel potato and cut into bite-sized chunks. Trim baby broccoli and halve any thicker stalks lengthways. Halve Brussels sprouts.
• Roughly chop prosciutto (see ingredients).

• Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes.
• In the last 7 minutes of cook time, place a colander or steamer basket on top, then add baby broccoli and Brussels sprouts.
• Cover with a lid, then steam until greens are tender, 6-7 minutes. Transfer baby broccoli and Brussels sprouts to a medium bowl. Season to taste with salt and pepper, then set aside.
• When the potato is done, drain and return to the saucepan. Add the milk, butter and a generous pinch of salt. Mash until smooth. Cover to keep warm.

• Return the frying pan to medium-high heat with a drizzle of olive oil.
• Cook prosciutto until golden, 2-3 minutes.
• Transfer prosciutto to the bowl with steamed greens and toss to combine.

• SPICY! Peppercorns can be spicy, use less if you’re sensitive to heat! Return the frying pan to medium heat with a drizzle of olive oil. Cook the cracked black pepper until fragrant, 1 minute.
• Remove pan from heat, then stir through bearnaise sauce and a splash of water. Season to taste with salt.