Roast Chicken & Prosciutto

While the chicken is roasting, bring a medium saucepan of salted water to the boil. Peel the potato and cut into large chunks. Cook in the boiling water until easily pierced with a knife, 12-15 minutes. Drain and return to the pan. Add the milk, the salt and remaining butter. Mash until smooth. Cover to keep warm.

While the potato is cooking, trim the baby carrots and slice any thicker carrots in half lengthways. Slice the prosciutto (see ingredients) in half lengthways. Roughly chop the kale. Pick the sage leaves and thinly slice.

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 with the chicken fat to a medium-high heat. Cook the kale, stirring until softened, 3-5 minutes. Transfer to a plate. Return the frying pan to a medium heat. Add the light cooking cream, vegetable stock pot (see ingredients), sage, any chicken resting juices and a generous pinch of pepper. Simmer until thickened, 1-2 minutes.