Chicken & 'Nduja Wellington With Creamy Chive Sauce

Preheat the oven to 220°C/ 200°C (fan)/ gas 7, then take your chicken out of the fridge, open the packet and let it air

Chop your tomato[es] in half

Add your waxy potatoes and halved tomato[es] to an oven-proof dish, drizzle with olive oil and season generously with salt and pepper

Put the dish in the oven for an initial 25 min

Meanwhile, use a sharp knife to cut a deep pocket along the top of the chicken breast portion[s] (be careful not to cut all the way through!)

Fill the pocket with your 'Nduja (can't handle the heat? Go easy!), then season generously with salt and pepper – this is your 'Nduja stuffed chicken breast

Dust your work surface with a generous sprinkling of flour

Unwrap your puff pastry and roll it out to approx. 0.5cm thickness with a rolling pin and cut into 1 rectangle per person

Line a baking tray (or two!) with non-stick baking paper

Wrap each 'Nduja stuffed chicken breast in a pastry rectangle, sealing the ends with a fork to form a parcel

Drizzle each parcel with olive oil

Add the parcel[s] to the baking paper-lined tray and put the tray[s] in the oven for 25-30 min or until the pastry is golden and the chicken is cooked through (no pink meat!) – this is your chicken & 'Nduja Wellingtons

Meanwhile, trim your green beans

Chop your chives finely

Finely chop (or grate!) your garlic

Once the veg has had an initial 25 min, remove the dish from the oven and crush the roasted tomato[es] with a fork to release the juice

Add the trimmed green beans, clotted cream, chicken stock mix and chopped garlic to the dish and cook for 10 min further or until the potatoes are cooked through and the green beans are tender

Once done, sprinkle over most of the chopped chives (save the rest for garnish!) – this is your creamy chive roasted veg