Blacksticks Blue chicken Cordon Bleu with fennel-roasted potatoes

To cook the chicken, in between two sheets of cling film flatten out the breasts to approximately 7mm thick: try to keep as much of a round shape as possible to make the final dish more presentable. Lay the breasts out and spread 20g of wholegrain mustard evenly on top of each one, followed by a slice of ham. Thinly slice the Blacksticks Blue (tip: use a cheese wire if you have one, or a knife that has been dipped in hot water and then dried in between each slice). Divide the cheese evenly and lay on top of the ham. Roll up the chicken, tucking in the ends to give a thick even piece.

Wrap the rolls in cling film and refrigerate for at least 1 hour. Put the seasoned flour, egg and panko breadcrumbs into three dishes. Roll the chicken in the seasoned flour ensuring it is totally coated. Do the same with the egg and finish in the breadcrumbs, making sure each breast is coated evenly.

Pre-heat the oven to 180°C/350°F/gas mark 4. Heat a generous amount of sunflower oil in a non-stick frying pan over a medium heat; when very hot cook the chicken for 1½ minutes on each side, turning when golden brown to fully cook the outside coating. Place on a baking tray and bake in the oven for 20 minutes until cooked through.

To cook the fennel-roasted potatoes, pre-heat the oven to 200°C/400°F/gas mark 6. Slice the Charlotte potatoes in half (try and get them roughly the same size so they cook evenly) and place in a baking tray. Add the sliced fennel and mix with the potatoes. Mix in the skin-on garlic cloves, thyme and rosemary sprigs, olive oil and season with a large pinch of salt and freshly cracked black pepper, place in the pre-heated oven for 45 minutes, turning occasionally.

To serve, slice the chicken evenly into 5-6 slices and serve with the fennel-roasted potatoes.