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1
Preheat oven to 425.
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2
Cook the potatoes in a large pan of boiling salted water for 10-15 minutes until just tender.
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3
Meanwhile, place the chicken breasts in a roasting pan, season well and dot with a little butter.
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4
Roast in the oven for 25 minutes until golden brown and cooked through.
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5
Meanwhile, stretch the bacon with the back of a knife and cut each slice in half widthwise.
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6
Wrap a half slice around each sausage and add to the chicken pan.
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7
Heat the reamining butter in a small pan and cook the onion for 3-4 minutes until softened; then pour in the milk and bring to a boil.
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8
Lower the heat and stir in the breadcrumbs and nutmeg; season to taste and keep warm.
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9
Drain the potatoes and return to the pan.
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10
Toss with the honey and 1 tablespoon of the oil and arrange around the chicken in the roasting pan.
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11
Return to the oven for 8-10 minutes until golden brown.
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12
Heat the remaining oil in a wok and stir-fry the garlic and broccoli for 2 minutes.
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13
Add a splash of water and cook for another 2 minutes until tender.
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14
Season to taste.
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15
Place the chicken breasts on large serving plates with the honeyed potatoes, bacon wrapped sausages, stir-fried broccoli and bread sauce.
