With a long, sharp knife, cut a pocket in each of the supremes from one end to the other and reserve. Mix the spinach with the ricotta, basil leaves and season with salt, pepper and freshly grated nutmeg. Stuff the pockets of the supremes with the spinach mixture and wrap each in a slice of Parma ham, including two sage leaves between the chicken and ham. Wrap each supreme in a double thickness of oiled foil and twist the ends to secure. Roast at 200 °C for 25 minutes and rest.

For the aubergine fritters:

Meanwhile, make the aubergine fritters by mixing the breadcrumbs, sage, cheese and crumb using first the flour, then the eggs and finally the crumbs. Fry in the olive oil at a moderate heat until well browned on either side. Drain on kitchen paper and keep warm.

For the salad:

Dress the chicory leaves with the yolk, mustard, oil, vinegar, anchovies, pinch of sugar, salt, pepper and Parmesan.

Carve each supreme and garnish with aubergines and the dressed chicory.