Lemon, Shallot & Herb Butterfly Chicken & Creamy Sauce

1. Preheat the air fryer to 180c and fill a large saucepan with water. Peel the potatoes & slice them into 1cm rounds. Add them to the water and bring to the boil. Cook for 20 minutes, or until tender.

2. Next, marinate the butterflied chicken breast using the spice paste. Drizzle over the olive oil and place into the airfryer, cooking for 16-20 minutes.

3. Next, make the creamy sauce. In a large pan, melt the butter and add the plain flour, cooking for a couple of minutes. Add the milk and whisk until smooth before spooning in the spice paste, parsley and season.  

4. Once the potatoes are cooked, run them through a ricer and add the butter, spice paste and salt. Stir until smooth and fluffy. Cook the Tenderstem to pack instructions and serve whilst everything is hot. Garnish with parsley, add a lemon wedge and enjoy!