James Tanner served up parma chicken tagliatelle on today’s episode of Lorraine.

The ingredients: 4 free range chicken breasts, 8 slices of Parma ham, 8 sage leaves, Olive oil for frying, 1 large carrot, cut into small dice, 2 sticks of celery, cut into small dice, ½ white onion, chopped, 500ml chicken stock, 4 sprigs thyme, chopped, 3 tbsp crème fraiche and 300g fresh egg tagliatelle pasta.