Put a large pan of salted water on to boil. Chop the diced chicken leg into bite-sized pieces. Put a deep frying pan or wok on a medium heat for 2 mins, then add half the butter, ½ tbsp olive oil and the diced chicken leg. Fry, turning every so often, for 8 mins till the chicken is golden brown all over.

While the chicken fries, trim the roots and top 1cm off the spring onions. Slice the white and green parts into chunks around ½cm big. Thickly slice the mushrooms.

When the chicken has browned, scoop it out of the pan and set aside on a plate. Add the sliced spring onions and mushrooms to the pan with 2 tbsp cold water. Season with a pinch of salt and pepper. Fry, stirring often, for 8 mins till the mushrooms are juicy and the spring onion is a little browned.

While the veg fry, peel and grate or crush the garlic. Finely slice the wild garlic. Pick the tarragon leaves off their sprigs and finely chop the leaves.

The water should be boiling by now, so add the gnocchetti to the pan. Simmer for 8 mins till the pasta is cooked but still with some bite.

While the pasta cooks, stir the chicken back into the mushrooms and spring onions. Stir in the garlic, wild garlic and most of the tarragon. Cook, stirring, for 5 mins to mingle the flavours. Take off the heat if it’s cooked before the pasta is ready.

When the gnocchetti is cooked, scoop out a mugful of water and set aside. Drain the pasta and add to the chicken and mushrooms. Add 4 tbsp of the pasta water.

Pop the pan back on the heat and drop in the remaining butter. Cook, stirring, for 2 mins. Add a splash more of the pasta water if you think it’s a bit dry. Fork in the baby leaf spinach and stir for a min to wilt it.

Taste the pasta and and season with a pinch of salt or pepper if you think it needs them. Spoon the buttered chicken and mushroom pasta into a couple of warm bowls and serve.