Roasted Herby Chicken & Creamy Black Garlic Sauce

While the potato is cooking, trim the ends of the asparagus and the sugar snap peas. Peel the black garlic. In a small bowl, mash the black garlic with a fork until smooth. Pick and finely chop the rosemary (see ingredients) and oregano. Roughly chop the macadamias.

On a plate, combine the chopped herbs and a generous pinch of salt and pepper. Drizzle the chicken with olive oil. Press the chicken breast into the herb mixture to coat. Heat a large frying pan over a high heat with a drizzle of olive oil. Cook the chicken until browned, 1-2 minutes each side. Carefully transfer the chicken to an oven tray lined with baking paper and bake until cooked through, 8-12 minutes (depending on thickness).

TIP: The chicken is cooked through when it's no longer pink inside.

While the chicken is baking, return the pan to a medium-high heat with a drizzle of olive oil. Cook the diced bacon until golden, 2-3 minutes. Add the asparagus and macadamias and cook until asparagus has softened, 3-4 minutes. Add the sugar snap peas and cook until softened, 1-2 minutes. Season with pepper. Transfer to a plate.

Return the frying pan to a low heat. Add the black garlic, light cooking cream and crumbled chicken stock (1/2 cube for 2 people / 1 cube for 4 people). Simmer until thickened, 1-2 minutes.