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2 Skinless chicken breasts

100ml single cream

4 small to medium potatoes

1 large leek

2 rashers bacon

Knob of butter

Dash of milk

Salt

Pepper

preparation 5 mins • you cook for 10 mins • total time 35 mins

Serves 2

Watch a 30 second preview of my cook-along video below

This dish is like me, simple but effective! It's is great recipe that shows why you don't need 30 things on a plate. Meat & two veg all the way! The chicken that gets wrapped in bacon and roasted works so well with the creamy onion flavour of leeks. Finally some nice creamy mashed potato makes the perfect companion to the plate. This is a two part recipe. In part one we prepare and cook the chicken & potatoes. In part two we finish everything off.

Baking tray for the chicken

Pan for the leeks

Pan to boil potatoes

Masher

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This week's newsletter recipe is for my Tangy Lamb Tagine. This is a great dish packed with flavour - all you have to do is throw a bunch of ingredients in a pot and let them cook for a couple of hours and the result is magic! Slow cooked lamb shoulder, with the sweetness of apricot and the gentle heat of cayenne pepper - this dish will warm up your senses in no time.

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Preheat your oven to 200c. Put a little swirl of oil on your baking tray, before your hands get all chickeny and pop the tray next to the chicken. Put the bacon rashers on a chopping board, season the chicken with salt & pepper and then place one fillet on to the bacon and simply wrap the bacon around the chicken. Pop these on the baking tray and give your hands a quick wash.

Pop the chicken in the oven for 25 minutes. Put the potatoes into the boiling water and leave to boil for 15 minutes until soft enough to put the tip of a knife through easily. Drain the potatoes and put them back in the pan and leave whilst you chop your leeks. Hopefully it's been about 20 minutes now.  If you're following the timings above, everything should be finished at the same time.

Pop a pan on the hob on a high heat and add about a tablespoon of oil. Give the oil a swirl around and when you can feel the pan has heated up, add the leeks. Give everything a good stir and turn the heat down low and just stir them occasionally. You want to soften the leeks without colouring them too much.

Get your masher and give the potatoes a good mash together. Add a knob of butter and stir it in until melted. Now you just need to add enough milk to loosen the potatoes. Add a dash at a time and stir. If you need to add some more milk to get the consistency you want, then do so. Give both the leeks and potatoes a good pinch of salt and stir.

Now add the 3 or 4 tablespoons of cream to the leeks, enough to bind it all together. Take the chicken out the oven and take it over the work surface with your mash and the pan of leeks.

To serve, take a spoonful of the leeks and put them on the side of the plate and put the chicken on top of the leeks, with a nice dollop of mash to the side.

I hope that you enjoy it.

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