Peel and grate the potato, celeriac and parsnip, mix together and season. Squeeze out the excess liquid.
Heat a small pan on the stove, add half the oil and butter, add the potato mix and cook for 5 minutes on either side or until golden brown. Finish in a pre-heated oven at 180°C for 20 minutes.
Take the breasts and trim off any excess fat, season lightly, heat a pan on the stove and add the remaining oil and butter, fry skin side down for 3-4 minutes and turn over, if you can put the pan in the oven, otherwise transfer to a small dish with any liquor from the pan. Cook for 15 minutes.
Remove the rosti and chicken from the oven, place the chicken on a plate to rest the meat. Put the pan on the stove and heat, add the stock and allow to boil, reduce by half and add the tarragon and double cream, boil again to achieve a ribbon consistency, lower the heat to a simmer.
In a small sauce pan place the spinach with a teaspoon of olive oil a little nutmeg and seasoning, cover with a lid and cook over a high heat shaking the pan, this should take no more than 30-40 seconds, drain into a sieve.
To serve cut the rosti into 4 triangles and place 2 on the centre of each plate, top with half the spinach. Cut the breasts diagonally and place on top crossed over, drizzle some of the cream sauce around the dish. Voila, enjoy!
Tips: Try not to overcook the spinach, it is a leaf and takes minimum heat to cook. Don't forget to season the rosti before frying. Don't season the sauce as it will contain the seasoning from the chicken.
Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.