Roast Chicken & Crispy Prosciutto

While the chicken is roasting, bring a medium saucepan of salted water to the boil. Peel the potato and cut into bite-sized chunks. Cook the potato in the boiling water until easily pierced with a knife, 10-15 minutes. Drain and return to the saucepan. Add the milk, the salt and remaining butter to the potato. Mash until smooth. Cover to keep warm.

While the potato is cooking, trim the ends of the asparagus (about 3cm). Slice the prosciutto (see ingredients) in half lengthways. Roughly chop the silverbeet. Pick the sage leaves and thinly slice.

Place the asparagus on a second lined oven tray and drizzle with olive oil. Season with salt and pepper and toss to coat. Arrange in a single layer and roast for 5 minutes. Remove the tray from the oven and add the prosciutto. Roast until the asparagus is tender and prosciutto is crispy, 5-10 minutes.

When the chicken is resting, return the large frying pan with the chicken fat to a medium-high heat. Cook the silverbeet, stirring, until softened, 2-3 minutes. Transfer to a plate. Return the frying pan to a medium heat and add the thickened cream, chicken stock pot (see ingredients), sage, any chicken resting juices and a generous pinch of pepper. Simmer until thickened, 1-2 minutes.