Saltimbocca Chicken & Truffle-Parmesan Mash

Cook the potato in the boiling water until easily pierced with a knife, 10-15 minutes. Drain and return the potato to the saucepan. Add the butter, milk and truffle oil (see ingredients) and mash with a potato masher or fork until smooth. Stir through the grated Parmesan cheese. Season to taste (keeping in mind that the saltimbocca chicken is salty!). Cover to keep warm. TIP: Truffle oil has a strong flavour. Add more or less depending on your taste.

While the potato is cooking, place the chicken breast between two sheets of baking paper. Pound the chicken with a meat mallet or rolling pin until it is an even thickness, about 1cm thick. Lay out two slices of prosciutto, then place a chicken breast over the top. Place a couple of sage leaves on top of the chicken, then wrap the prosciutto slices around the chicken. 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. When the pan is hot, add the macadamias and toast, tossing, until golden, 3-4 minutes. Transfer to a plate. Return the frying pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, cook the prosciutto-wrapped chicken, seam-side down first, until golden and cooked through, 3-4 minutes on each side (depending on thickness). Transfer to a plate to rest. TIP: Chicken is cooked through when it's no longer pink inside.

While the chicken is resting, return the frying 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 broccolini and cook, tossing, until just tender, 3-4 minutes. Add the garlic and cook until fragrant, 30 seconds. Squeeze over a little lemon juice to taste.