Roast Chicken & Prosciutto Greens for Dinner

• While the chicken is cooking, bring a medium saucepan of salted water to the boil. • Peel potato and cut into bite-sized chunks. Slice any large stalks of baby broccoli in half 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 and potatoes can be easily pierced with a fork, 6-7 minutes. Transfer baby broccoli and Brussels sprouts to a medium bowl. Season, then set aside. • When the potato is done, drain and return to the saucepan. Add the milk, half the 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, then 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 hollandaise and a splash of water. Season to taste with salt.