Roast Chicken & Creamy Peppercorn Sauce

• While the chicken is in the pan, bring a medium saucepan of salted water to the boil. • Peel sweet potato and cut into bite-sized chunks. Pick and finely chop rosemary. Trim baby broccoli and slice any larger stalks in half lengthways. Trim green beans. Roughly chop prosciutto. • Crush black peppercorns (see ingredients) with a pestle and mortar or in their sachet using a rolling pin.

TIP: Run your fingers down the rosemary stalk to remove the leaves easily.

• Cook sweet potato in the boiling water until easily pierced with a fork, 10-15 minutes. • In the last 7 minutes, place a colander on top of the saucepan, then add baby broccoli and green beans. Cover and steam until tender, 6-7 minutes. • Transfer steamed greens to a medium bowl. Season to taste, then cover to keep warm. • Drain the cooked sweet potato and return to the pan. Add the butter, then season generously with salt. Mash until smooth. Cover to keep warm.

• Wipe out frying pan, then return to medium high heat with a drizzle of olive oil. Cook panko breadcrumbs (see ingredients), stirring, until golden brown, 3 minutes. • Add rosemary and cook until fragrant, 1 minute. • Transfer to a small bowl. Season to taste. Set aside.

• Return frying pan to medium-high heat with a drizzle of olive oil. Cook prosciutto until golden, 2-3 minutes. Transfer to the bowl with the steamed veggies, tossing to combine. • Return frying pan to medium heat. Cook light cooking cream, chicken-style stock powder, crushed peppercorns and any chicken resting juices, stirring, until thickened slightly, 1-2 minutes.