Saltimbocca Chicken & Truffle Parmesan Mash

Add the potato to the saucepan of boiling water and cook until easily pierced with a knife, 10-15 minutes. Drain and return to the saucepan. Add the butter, milk and truffle oil (see ingredients list) to the potato. Mash with a potato masher or fork until smooth. Stir through the grated Parmesan cheese. Season to taste with salt and pepper (but remember that the saltimbocca chicken is very salty!). Cover with a lid to keep warm.

TIP: Add more truffle oil to taste if you like, but remember it's a very strong flavour!

While the potatoes are cooking, place the chicken breasts between two sheets of baking paper. Pound the chicken with a meat mallet or rolling pin until they are an even thickness, about 1cm thick. Lay out two slices of prosciutto, then place a chicken breast on top. Place a couple of sage leaves on top of the chicken, then wrap the prosciutto slices around the chicken breast. Repeat with the remaining prosciutto, sage and chicken.

TIP: It's OK if the prosciutto slices tear!

Heat a large frying pan over a medium-high heat. Once hot, add the macadamias and toast, tossing, until golden, 3-4 minutes. Transfer to a plate. Return the frying pan to a medium heat with a drizzle of olive oil. When the oil is hot, add the prosciutto-wrapped chicken, seam-side down, and cook until golden and cooked through, 3-5 minutes on each side (depending on thickness). Transfer to a plate to rest.

TIP: Chicken is cooked when it's no longer pink inside.

While the chicken is resting, return the pan to a medium-high heat with a drizzle of olive oil (if needed). Add the asparagus and a dash of water and cook until starting to soften, 2 minutes. Add the green beans and cook, tossing, until bright green and just tender, 3-4 minutes. Add the garlic and cook until fragrant, 30 seconds. Squeeze over a little lemon juice (see ingredients list).