Whole Roast Chicken & Prosciutto Asparagus

• When the chicken has 30 minutes remaining, cut potato into bite-sized chunks. • Pick and finely chop rosemary. • Place potato on a second lined oven tray. Drizzle with olive oil, sprinkle with rosemary and season with salt and toss to coat. • Toss to combine then roast until tender, 20-25 minutes.

• While the potato is roasting, trim green tops from Dutch carrots, then scrub carrots clean. Halve carrots lengthways. • Roughly chop roasted almonds. • Trim the ends of asparagus. • Carefully separate each slice of prosciutto. Tightly wrap each prosciutto slice around each asparagus spear.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Place each asparagus spear, seam-side down, in the pan. Cook, gently turning to cook all sides, until tender, 5-6 minutes. • Add a dash of water to the pan to help the asparagus cook. Transfer to a plate.

• Return frying pan to medium-high heat with a drizzle of olive oil. Cook carrots, tossing, until tender, 5-7 minutes. • Add a drizzle of the honey, butter and almonds and cook until browned, 30 seconds.