Start by making the sauce. Trim the broccoli into small florets and place in a food processor. Blitz to tiny, rice-sized pieces, then tip into a large microwave-proof bowl. Add 2 tablespoons of water and cook in a microwave on full power for 3 minutes, or until cooked through. Alternatively, cook in a little boiling water in a small saucepan on the hob for 1–2 minutes. Drain and fluff up with a fork and place to one side.

Place a large frying pan on a medium heat and add the butter. Allow the butter to melt, then add the spinach. Place a lid on the pan, or cover with tin foil, and allow the spinach to wilt. As soon as it’s wilted, use a slotted spoon to scoop the spinach out into a clean tea towel. When cool enough to handle, squeeze out the excess water or press through a colander. Turn the spinach out onto a chopping board and chop finely. Alternatively, you can pulse briefly in the food processor (you want it to retain some texture). Stir the spinach into the broccoli and season.

Heat the milk and cream in a saucepan on a low heat until just steaming. Stir in the pesto, then the Parmesan. Allow the cheese to melt, then stir in the chopped broccoli and spinach. Cook for 2–3 minutes. Season to taste and add a good squeeze of lemon juice. Stir once more, pour into a medium roasting tray and place to one side.

Preheat the oven to 180°C fan/200°C/400°F/Gas Mark 6. - parboil the baby new potaotes.

Season the chicken breasts all over and drizzle with the oil. Place a large frying pan on a medium heat, brown the chicken breasts on both sides, then place in the roasting tray on top of the sauce. Scatter over the oregano and dot the cherry tomatoes around. Tear the mozzarella into pieces and arrange on top of the chicken. Bake in the oven for 30 minutes until the chicken is golden and cooked through.

Once parboiled, tip the new potatoes into a separate roasting tray, season with salt, pepper and drizzle with oil. Roast on the shelf below the chicken. Serve the potatoes with the chicken and lots of the sauce.