Cut the potatoes into 4cm chunks

Preheat the oven to 200c

Bring a large saucepan of water to the boil with a pinch of salt

Meanwhile, put most of the oil onto a baking tray and put in the oven to heat through

Add the potatoes and cook for 7-8 minutes until the edges have softened

Once the potatoes are ready, drain in a colander, then put back in the pan and put the lid on. Shake the pan to fluff up the edges of the potatoes

Take the baking tray out of the oven and transfer the potato chunks, turning in the oil. Season with a little salt and pepper

Roast for 25--30 minutes on the top shelf of the oven until golden, turning after 10-15 minutes

Thinly slice the chestnut mushrooms

Pick the tarragon leaves from the stalks and chop finely

Heat a large, heavy-based frying pan on a medium-high heat.

When hot add the Serrano slices and cook on both sides till crisp. Set aside on a piece of kitchen roll

Season the chicken with salt and pepper

Add a splash of oil to the pan and once warmed through, sear the chicken on both sides for 8-10 minutes

When the chicken is brown all over, add the mushrooms and cook until they have softened and started to brown.

Add the water and the wild mushroom sauce. Stir well, bring to the boil then reduce the heat to a simmer

Cover with a lid or foil and cook for 8-10 minutes till the chicken is cooked through (no longer pink in the middle)

Meanwhile, bring a pan of water to the boil, add a pinch of salt and the tenderstem broccoli

Cook for 4-5 minutes till tender then drain

Add the creme fraiche to the chicken pan, stir well, taste and add more salt and pepper if necessary.

To serve, share the broccoli between the plates with the roast potatoes to one side. Put a chicken breast on each plate

Finish the sauce by stirring through the truffle oil if using and the chopped tarragon. If you are using fresh truffle, put half into the sauce at this stage

Pour the sauce over the dish, garnish with grated fresh truffle if using and top with the Serrano ham crisp