To make the gravy, remove the tips of the legs, tail and wing tips from the chicken and put in a stock pot or casserole. Add the carrot, celery, roughly chopped onion, garlic, peppercorns ...
Meanwhile, put the remaining slices of Parma ham on a board. Place the chicken breasts on top of the ham and wrap one around each breast. Season with salt and freshly ground black pepper.
With a hectic work schedule on the road Paul introduced dietitian Aoife Hearne and the audience to his 'tin foil dinners' which he was proud to bring to the 2022 OT Meal Plan.