Cooking Instructions
1.
Preheat your oven to 220°C/200°C fan/gas mark 7.
2.
Cut the
baby new potatoes (1 kg)
in half and put them in a large bowl. Coat with
olive oil (30 mL)
,
garlic paste (20 g)
,
Italian herb seasoning (3 g)
and season with salt and pepper.
3.
Mix together the
butter (45 g)
and
Parmigiano Reggiano (200 g)
to form a paste. Spread the paste evenly in the bottom of a large baking dish.
4.
Arrange your potatoes cut side down on top of the parmesan paste and bake in the oven for 10 minutes.
5.
Meanwhile, cut your
M&S Oakham Gold chicken breast fillets (4)
in half through the middle so you have two thinner pieces and season well with salt and pepper and sprinkle with
Italian herb seasoning (3 g)
.
6.
Place into a large deep baking dish, pour over the
M&S classic tomato everything sauce (1 jar)
, then top with the
mozzarella balls (2)
and slices of
M&S Spanish chorizo (16 slices)
so it resembles a pizza.
7.
Reduce the oven to 200°C/180°C fan/gas mark 6 and bake for around 30 minutes on the middle shelf until the chicken is cooked through and the chorizo is going a little crispy at the edges, and the potatoes are cooked through.
8.
Coat your
Tenderstem broccoli (2 packs)
in olive oil, salt and pepper and spread out on a baking tray.
9.
Bake in the oven on the bottom shelf for the last 12-15 minutes. Before serving, squeeze over your
lemon (1)
, sprinkle the
toasted pine nut kernels (20 g)
and
parmesan (10 g)
then finish with a little lemon zest.
10.
After removing from the oven, leave the potatoes for five minutes for the parmesan to harden, then separate the potatoes. Finish the chicken with a little
basil leaves (16)
. Serve the chicken with the potatoes and broccoli.