Method

Ingredients out • Kettle boiled • Oven grill on high • Food processor (fine slicer) • Medium lidded pan, high heat • Large high-sided roasting tray, high heat • Large frying pan, medium-high heat

Finely slice the potatoes in the processor, then tip into the medium pan and cover with boiling water and the lid
• Peel the onions, finely slice in the processor, then tip into the roasting tray with 2 tablespoons of oil, crumble in the stock cube and season with salt and pepper
• Tear in the sage leaves and stir regularly, adding a splash of water if they start to catch

On a large sheet of greaseproof paper, toss the chicken with salt, pepper and the rosemary leaves, then fold the paper over and bash and flatten the chicken to 1.5cm thick with a rolling pin
• Put into the frying pan with 1 tablespoon of oil, turning after 3 or 4 minutes, until golden and cooked through
• Drain the potatoes well in a colander, then tip into the onion pan, stir together and arrange in a flat layer
• Pour over the cream, then finely grate over the Parmesan and pop under the grill on the top shelf

Halve the leeks lengthways, rinse under the tap, then finely slice
• Put into the empty lidded pan on a high heat with 1 tablespoon of oil, stirring often
• Finely slice the bacon and add to the chicken pan, tossing regularly
• Stir the spinach and peas into the leeks and once the spinach has wilted and the peas are tender, pile on a board or platter with the chicken and bacon on top
• Serve with the gratin

Jamie’s 15-Minute Meals is published by Michael Joseph, Penguin. Recipes © Jamie Oliver 2012. Images © David Loftus, 2012. www.jamieoliver.com