Sage-roasted Chicken and Pumpkin with Parmesan

Preheat the oven to 200°C/375°F/Gas 5.

To make the butter for the chicken, put the butter into a small bowl with the garlic and sage, season generously and mix well.

Take two thirds of the butter and place under the skin of each chicken breast and season. If you have the time place in the fridge and leave for at least an hour.

Heat a large ovenproof frying pan and add one tablespoon of olive oil. Place the chicken skin side down in the frying pan and cook for a minute until the skin is beginning to crisp, remove from the pan and keep warm.

Season the pumpkin wedges and place in the same frying pan with the remaining sage butter and extra virgin olive oil. Cook over a high heat for about a minute then turn over. Place the chicken on top of the pumpkin, basting with some of the melted butter. Place in the oven for 12-14 minutes. If the chicken skin is not really crispy you can always pop under a hot grill for a minute or to.

Meanwhile for the sauce, pour boiling water over the parsley and leave to stand for four minutes (no less than this or the parsley won’t puree.)

Drain well then run under cold water until completely cooled.

Squeeze out any excess water and then blitz with a little of the milk.

In another pan melt the butter, and then add the flour. Cook out for a few seconds then stirring all the time add the milk until you a lovely thick emulsion, next fold in the Parmesan and stir to mix thoroughly. Finally fold in the parsley and milk purée.

Check the seasoning then cover with a piece of parchment paper and keep warm until you are ready. To serve, divide the pumpkin wedges between your serving plates and follow by placing some rocket leaves on top.

Cut the chicken on the diagonal and place on top and finish by spooning over the sauce.