Chicken Wrapped In Bacon With Creamy Potato & Leek Gratin

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

Chop your leek[s] into rounds and wash thoroughly to remove any grit, then slice your potatoes (skins on) into thin discs

Add the sliced potato and leek rounds to a pot of plenty of boiled water, bring to the boil over a high heat and cook for 5-6 min or until softened slightly

Once the veg has softened slightly, drain it and transfer to an oven-proof dish (save the pot!)

Meanwhile, melt 20g [30g] [40g] butter in the reserved pot over a medium heat

Once melted, add 20g [30g] [40g] flour and stir with a wooden spoon for 1 min or until a sandy paste forms – this is your roux

Add 250ml [375ml] [500ml] milk gradually and whisk for 5 min or until a smooth, thick sauce remains – this is your béchamel sauce

Remove the béchamel sauce from the heat, season with a grind of black pepper and stir through half your grated Italian hard cheese and Dijon mustard – this is your cheesy béchamel

Pour the cheesy béchamel over the leek & potato and top with the remaining grated Italian hard cheese, reserve the pot

Cook for 30-35 min or until the potato is cooked through and the top is golden – this is your creamy potato & leek gratin

Whilst the gratin is cooking, wrap your chicken breast portion[s] in your smoked streaky bacon, then transfer to a baking paper-lined tray

Put the tray in the oven for 25-30 min or until the chicken is cooked through (no pink meat!) and the bacon is slightly crispy – this is your chicken wrapped in bacon

Reboil half a kettle

Peel and finely slice your shallot[s]

Peel and finely chop (or grate!) your garlic

Return the reserved pot to a medium-high heat with a generous drizzle of olive oil and once hot, add the chopped shallot and cook for 1-2 min or until softened

Dissolve your chicken stock mix in 175ml [230ml] [300ml] boiled water

Once softened, add the chopped garlic to the pot along with 1 tsp [1 1/2 tsp] [2 tsp] flour and cook for 30 secs

Add the chicken stock to the pot and cook for 5-6 min or until reduced to a gravy-like consistency – this is your gravy

Heat a large, wide-based pan (preferably non-stick) with a knob of butter over a medium heat

Wash your shredded kale

Once hot, add the shredded kale and blanched peas and cook for 3-4 min or until tender with a bite – these are your buttery greens