Saltimbocca Chicken & Truffle-Parmesan Mash

Cook the potato in the boiling water until easily pierced with a fork, 10-15 minutes. Drain and return the potato to the saucepan. Add the butter, milk and truffle oil (see ingredients) and mash until smooth. Stir through the grated Parmesan cheese. Season to taste (keeping in mind that the saltimbocca chicken is salty) and cover to keep warm. TIP: Truffle oil has a strong flavour. Add more or less depending on your taste.

While the potato is cooking, place the chicken breast between two sheets of baking paper. Pound the chicken with a meat mallet or rolling pin until it is an even thickness, about 1cm thick. Lay out two slices of prosciutto, then place a chicken breast over the top. Place a couple of sage leaves on top of the chicken, then wrap the prosciutto slices around the chicken. Repeat with the remaining prosciutto, sage and chicken. TIP: It's OK if the prosciutto slices tear!

Heat a large frying pan over a medium-high heat. When the pan is hot, toast the crushed macadamias, tossing, until golden, 2-3 minutes. Transfer to a plate. Return the frying pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, cook the prosciutto-wrapped chicken, seam-side down, until golden and cooked through, 3-4 minutes on each side (depending on thickness). Transfer to a plate to rest. TIP: Chicken is cooked through when it's no longer pink inside.

While the chicken is resting, return the frying pan to a medium-high heat with a drizzle of olive oil (if needed). Cook the green beans, tossing, until tender, 4-5 minutes. Add the baby broccoli and cook, tossing, until just tender, 3-4 minutes. Add the garlic and cook until fragrant, 30 seconds. Squeeze over a little lemon juice.