Wash the potatoes and finely slice them. Place them in a pot, pour boiling water into the pan, place a lid on top and leave the potatoes to cook on a high heat.

Peel and finely slice the onions, then place in a roasting tray alongside two tablespoons of olive oil. Crumble one chicken stock cube into the tray and season with salt and pepper.

Place a large sheet of baking paper on the counter, and then generously season the chicken with salt, pepper, and rosemary. Fold the paper over and hit the chicken with a rolling pin to flatten it.

Place the chicken into a frying pan along with one tablespoon of oil. Cook on a medium-high heat and turn the chicken after three to four minutes until golden brown and fully cooked through.

Once the potatoes are fork-tender, drain them and place them in the roasting tray with the onions. Stir both the onions and potatoes well together and then arrange them in a flat layer.

Pour the cream into the roasting tray and grate in the parmesan cheese, then place the tray in the oven under the grill on the top shelf.

Cut the leeks lengthwise and wash, then finely slice them. Place the leeks into the pan, and in one tablespoon of olive oil and cook on a high heat, making sure to stir often.

Finely chop up the bacon and also add it to the pan. Stir in the spinach and peas as well. Once the spinach has wilted and the peas and tender they are fully cooked.

To serve, rearrange the leeks, peas and spinach on a board or platter dish, then place the chicken and bacon on top.