First, the cauliflower. Preheat your oven to 200°C (fan 180°C). Toss the cauliflower florets with 2 tablespoons of olive oil, a generous pinch of salt, and some black pepper. Spread them out in a single layer on a large baking tray. Roast for 25-30 minutes, or until the edges are deeply browned and the florets are tender when pierced with a fork. You'll smell a sweet, nutty aroma as they caramelise.

While the cauliflower roasts, prepare the chicken. Season the chicken breasts all over with salt and pepper. In a large, heavy-based frying pan, heat the remaining 1 tablespoon of olive oil over a medium-high heat. The oil should shimmer but not smoke.

Sear the chicken. Place the chicken breasts in the hot pan. You'll hear a satisfying sizzle. Cook for 4-5 minutes on each side, until the outside is a deep, golden brown. The chicken should release easily from the pan when it's ready. Don't rush this step; that colour means flavour.

Build the sauce. Remove the chicken from the pan and set it aside on a plate. Reduce the heat to medium. Add the chopped onion to the pan and cook for 3-4 minutes, until it becomes translucent and softens. You'll see it turn from white to a pale gold. Stir in the minced garlic and cook for another 30 seconds until it's fragrant.

Create the creamy base. Pour in the chicken stock, using a wooden spoon to scrape up any browned bits from the bottom of the pan. This is where so much flavour lives. Let it bubble and reduce by half, which should take about 2 minutes. The liquid will look slightly syrupy.

Finish the sauce. Stir in the double cream, basil pesto, and grated Parmesan. Continue stirring until the cheese has melted and the sauce is smooth and velvety. It should have a beautiful, pale green hue. Taste and adjust seasoning with salt, pepper, and a squeeze of lemon juice to brighten everything up.

Return the chicken. Nestle the seared chicken breasts back into the pan, along with any juices that have collected on the plate. Spoon some of the sauce over the top of each breast. Reduce the heat to a gentle simmer, cover the pan, and cook for 8-10 minutes. The chicken should be cooked through and feel firm to the touch. The aroma at this point is incredible—creamy, herby, and deeply savoury.

Bring it all together. By now, your roasted cauliflower should be ready. Scatter the roasted florets over the creamy chicken in the pan, or serve the chicken on a bed of cauliflower. Garnish with fresh basil leaves and extra Parmesan if you like. The contrast of the tender chicken, the crisp-edged cauliflower, and the luscious sauce is simply wonderful.