Chilli Lime Butter Prawn Crostini, Creamy Tarragon Chicken & Dessert

Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil a kettle

Take your chicken out of the fridge, open the packet and let it air

Slice your ciabatta[s] into thin slices (4 per person!) and add to a baking tray with a drizzle of olive oil, then transfer to the oven for 8 min or until the ciabatta is lightly toasted

Once toasted, transfer the toasted ciabatta to a clean plate and reserve the tray

Meanwhile, finely slice your brown onion[s] and half your garlic

Add the sliced onion and garlic to an oven-proof dish with your chicken stock mix, 1/3 of your tarragon & parsley pesto, 1 tsp [2 tsp] [3 tsp] flour and 80ml [100ml] [130ml] boiled water and give everything a good mix up

Pat your chicken dry with kitchen paper, then coat the chicken in the remaining tarragon & parsley pesto and season with a pinch of salt and pepper

Heat a large, wide-based pan (preferably non-stick) over a high heat with a drizzle of vegetable oil

Once hot, add the seasoned chicken to the pan, skin-side down and cook for 2-3 min on each side, or until golden

Reserve the pan

(Doubled your protein? Use 2 pans!)

Once the chicken is golden, transfer it to the oven-proof dish (skin side up) and cover the dish in tin foil, then put the dish in the oven for an initial 20 min

While the chicken is cooking, cut your potatoes (skins on) into small bite-sized cubes

Line the reserved baking tray (or two!) with baking paper and add the cubed potatoes with a drizzle of vegetable oil and a pinch of salt and pepper and give everything a good mix up

Put the tray[s] in the oven and cook for 25 min or until crisp – these are your parmentier potatoes

Trim your green beans

Zest half your lime[s] (try to grate lightly with a micro-plane or sharp box grater and avoid grating the white pith, as this is very bitter)

Roll your zested lime[s] with your hand on a hard surface (to release more juice) and cut in half

Grate the remaining garlic

Tip: Use this time to clear up, set the table, have a cup of tea or simply chill!

Boil a kettle

Once the chicken has had an initial 20 min, remove it from the oven and discard the tin foil

Add your clotted cream and Chinese rice wine to the dish and give everything a good mix up

Season with a grind of black pepper and return the dish to the oven for a final 10-12 min or until the chicken is cooked through and crispy (no pink meat!) – this is your creamy tarragon chicken

Once ready, transfer the roast chicken to a clean board to rest for 2-3 min and give your sauce a good mix up

Return the reserved pan to a medium-high

Add the trimmed green beans with 200ml [260ml] [340ml] boiled water and cook, lid on for 8-10 min or until tender with a slight bite

Once cooked add a knob of butter and a pinch of salt and give everything a good mix up

Add half your chilli flakes (can't handle the heat? Go easy!) to a medium heatproof bowl with a knob of butter and put it in the microwave for 1 min or until melted

Once melted, whisk through your mayo with a squeeze of lime juice and the grated garlic – this is your chilli lime butter mayo

Toss the cooked prawns through the chilli lime butter mayo – these are your chilli lime butter prawns

Top the ciabatta crostinis with the chilli lime butter prawns and garnish with the lime zest – these are your chilli lime butter prawn crostinis