I always make my own pesto, which literally takes minutes, with basil, toasted pine nuts, garlic,
Parmesan and olive oil, or buy a good-quality one. These ultra trendy potato slices not only go well with these pesto-stuffed chicken breasts, but are great as a side dish for a barbecue.
They can be made in large quantities in trays and simply reheated as necessary.

Serves 4

  • 125g (4 ½oz) ball of mozzarella,
  • torn into small pieces
  • 4 tbsp basil pesto
  • 4 skinless, boneless chicken breast fillets
  • 8 cherry tomatoes, halved
  • 8 smoked streaky bacon rashers,
  • rinds removed
  • sea salt and freshly ground black pepper
  • steamed French green beans, to serve
  • Rustic mixed potatoes:
  • 450g (1lb) Rooster potatoes, scrubbed
  • 225g (8oz) sweet potatoes, scrubbed
  • 3 garlic cloves, lightly crushed (skin still
  • on)
  • 1 fresh rosemary sprig, broken into tiny
  • sprigs
  • sea salt flakes
  • 2 tbsp olive oil

Preheat the oven to 200°C (400°F/gas mark 6). Mix together the mozzarella and pesto. Cut a slit into the side of each chicken breast and then stuff with the pesto-covered cheese. Place 2 halved cherry tomatoes in each breast.

Wrap each stuffed chicken breast with 2 bacon rashers – not too tightly, but enough to hold the chicken
together. Season with salt and pepper.

To make the rustic mixed potatoes, cut the potatoes and sweet potatoes into 5mm (¼in) slices – a Japanese mandolin is perfect for doing this – and arrange in a single layer on a large roasting tray lined with parchment paper. Add the garlic and rosemary and season with salt.

Drizzle over the oil and toss until evenly coated. Nestle the pesto-stuffed chicken breasts in the potatoes and roast for 20–25 minutes, until the chicken is cooked through and the bacon is crispy. Remove the chicken from the oven and rest in a warm place for 5 minutes. Return the potatoes to the oven in that time for a final crisp-up.

To serve, arrange the pesto-stuffed chicken breasts on warmed serving plates with steamed
French green beans and the rustic mixed potatoes.

CLASSIC TIRAMSIU

To bring this dessert up to date, I like to serve it in martini glasses, but you could always just layer it up in one single glass dish if you prefer, as I've suggested here. Mascarpone is a rich, creamy cheese originating from Lodi in the Lombardy region of Italy. It has a sweetened taste and is famously used in tiramisu.

Serves 8–10

  • 4 large eggs
  • 100g (4oz) caster sugar
  • 250g mascarpone cheese
  • 250m (9fl oz) cream
  • 250ml (9fl oz) freshly brewed strong espresso coffee (left to cool)
  • 150ml (1/4 pint) Tia Maria liqueur
  • 30–40 sponge fingers
  • cocoa powder, to dust

Separate the eggs and put the yolks in one bowl with the sugar and the egg whites in another.
Using an electric whisk, beat the egg yolks and sugar until pale and creamy, then mix in the mascarpone cheese until well combined. Whip the cream until soft peaks form, then fold into the egg and mascarpone mixture.
Using clean beaters, whisk the egg whites until soft peaks form, then fold this into the mascarpone cream. Spoon a third of this mixture into a 32.5cm x 23cm (13in x 9in) dish that is at least 6cm (2 1/2in) deep.

Pour the coffee into a shallow dish and stir in the Tia Maria. Dip in enough of the sponge fingers to make an even layer on top of the mascarpone mixture. It’s important to only dip the sponge fingers in as you go along so they don’t soak for long and become difficult to handle.

Cover the layer of soaked sponge fingers with another third of the mascarpone cream, then add the rest of the soaked sponge fingers in an even layer on top. Spoon over the remaining mascarpone cream to completely cover the layer of sponge fingers, then cover with clingfilm and chill overnight to allow the flavours to develop and the dessert to settle.

To serve, give the tiramisu an even dusting of cocoa powder and place in the middle of the table so that everyone can help themselves.