Seared Chicken & Creamy Chorizo Sauce

Add the potato to the saucepan of boiling water and cook until easily pierced with a knife, 10-15 minutes. Drain and return to the saucepan. Add the butter and the salt to the saucepan with the potato. Peel the black garlic cloves and add to the saucepan. Mash with a potato masher or fork until smooth, then stir through the milk. Season to taste with salt and pepper and cover with a lid to keep warm.

While the potato is cooking, heat a generous drizzle of olive oil in a medium frying pan over a medium-high heat. When the oil is hot, add the sage leaves and cook until crispy, 1 minute each side. Transfer to a plate lined with paper towel. Return the frying pan to a medium-high heat. Season the chicken breast on both sides with salt and pepper, then add to the pan and cook until golden, 2-3 minutes each side.

Transfer the chicken to the oven tray with the broccolini. Bake until the broccolini is tender and the chicken is cooked through, 8-12 minutes (depending on the size).

TIP: Chicken is cooked through when it's no longer pink in the centre.

While the chicken is baking, return the frying pan to a medium-high heat. Add the chorizo and cook, stirring, until browned, 3-4 minutes. Reduce the heat to low and add the eschalot and garlic. Cook until softened, 1-2 minutes. Add the pure cream (see ingredients list), lemon zest and vegetable stock (1/2 sachet for 2 people / 1 sachet for 4 people). Stir until well combined. Cook until the sauce is thickened slightly, 2-3 minutes. Remove the pan from the heat and set aside to cool slightly. Squeeze in lemon juice to taste.

TIP: Allowing the sauce to cool slightly before stirring through the lemon juice will prevent the sauce from curdling.