Roast Chicken & Prosciutto

• Half-fill a large saucepan with boiling water, then add a generous pinch of salt. • Peel potato and cut into large chunks. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and return to the pan. • Add the remaining butter and milk to potato and season with salt. • Mash until smooth. Cover to keep warm.

TIP: Save time and get more fibre by leaving the potato unpeeled.

• Meanwhile, trim dutch carrots and slice any thicker carrots in half lengthways. Roughly chop silverbeet. Finely chop parsley.

• Place the carrots on a second lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Arrange in a single layer and roast for 10 minutes. Remove the tray from the oven and add the prosciutto. • Return to the oven and roast until the carrots are tender and prosciutto is crispy, 5-10 minutes.

• While the chicken is resting, return the frying pan to medium-high heat with a drizzle of olive oil. Add silverbeet and cook, stirring, until softened, 2-3 minutes. Transfer to a plate. • Return the frying pan to medium heat. Add light cooking cream, chicken-style stock powder (see ingredients), parsley and any chicken resting juices. Season generously with pepper. • Simmer until thickened, 1-2 minutes.