Saltimbocca Chicken

Place the pumpkin in a large saucepan of salted water. Cover and bring to the boil. Cook for 10 minutes, or until tender. Drain. Return to the saucepan and generously season with saltand pepper. Mash with a potato masher or fork until smooth. Cover to keep warm.

Meanwhile, in a medium ovenproof frying pan heat the butter over a medium-high heat. Fry the sage leaves until crispy, then remove from the pan.

Butterfly and tenderise the chicken breast. To tenderise the butterflied chicken, pound it with a meat mallet or rolling pin until it is an even thickness. Pounding breaks down fibres in the chicken and allows for fast cooking. It’s an important step to ensure your chicken cooks evenly in the allocated time. Layer up your saltimbocca by starting with a slice of Serrano ham on the bottom, top with a piece of chicken breast, crispy sage leaves, and then another piece of Serrano ham. Place the frying pan back over a medium-high heat. Add the layered chicken and cook for 1 minute on each side and then transfer to the oven for 10 minutes, or until cooked through. If you don't have an ovenproof frying pan, transfer chicken to a baking dish.

Meanwhile, peel and thinly slice the garlic. Trim the ends of the green beans. Cut the lemon into wedges. In a small frying pan, add a dash of olive oil and the garlic and fry for 1-2 minutes, or until fragrant. Add the green beans and cook, tossing, for 1-2 minutes, or until heated through and slightly tender.