Chicken Alfredo

Cook the pasta according to the packet instructions, then drain, reserving a mug of starchy water.

To cook the chicken, put a non-stick frying pan on a medium-high heat and, once hot, add 1 teaspoon of olive oil, then squash and add the unpeeled garlic cloves.

Season the chicken breasts all over with sea salt and black pepper, and, once the garlic starts to sizzle, lay the chicken into the pan, turning every minute for 4 minutes.

Add a small knob of the butter, then reduce the heat slightly and cook for 1 more minute on each side, or until perfectly cooked through, angling the pan and spooning over the fat, then transfer the chicken to a plate to rest.

Add the remaining butter to the pan, along with the cream and a generous splash of starchy pasta water, and let it simmer until reduced to a loose silky sauce consistency.

Use tongs to transfer the pasta straight into the sauce, then – off the heat – finely grate and stir in the Parmesan, along with a fine grating of nutmeg and season to perfection with sea salt and black pepper. Stir until silky and decadent, loosening with a little extra cooking water, if needed.

Transfer the pasta to 2 bowls, or a Big Love Pass-Me Platter, if you're feeling fancy. Slice the chicken at an angle into thin slices and serve on top of the pasta with the rocket and another grating of Parmesan and nutmeg, if you like.