Prep Time: 5 minutes Cook Time: 50 minutes Serves: 4
Ingredients 4 x chicken fillets / breasts 1 x red pepper (sliced) 1 x yellow pepper (sliced) 100g chestnut mushrooms (sliced) 1 x tsp oregano 1 x tsp thyme 4 x garlic cloves (finely chopped) 150ml white wine 150ml chicken stock 1 x 400g chopped tomatoes
Method Season the chicken on both sides with salt and black pepper. Bring a couple of table spoons of olive oil to a moderate to high heat in a shallow casserole pan or large frying pan. Brown the chicken fillets on both sides until nice and golden. (approx 5 minutes each side) Remove the chicken from the pan and reduce heat, add the peppers and mushrooms and allow to soften for around 5 minutes. Add the garlic and fry for a further 1 minute. Add the chicken fillets, wine, chicken stock, chopped tomatoes and herbs and bring to the boil. Reduce to a simmer, cover and cook for a further 30 minutes.

Prep Time: 5 minutes Cook Time: 10 minutes Serves: 6-8
Ingredients 1 sheet puff pastry, thawed 1 tbsp butter, melted ¼ cup grated Parmesan cheese Italian seasoning
Method Roll out the puff pastry and cut into thin strips Brush the strips with melted butter Sprinkle with parmesan and Italian seasoning Turn the stips over and repeat Twist the strips by turning in opposite directions both both ends Place on a baking tray lined with a baking sheet and cook for about 10 minutes, until golden brown

Prep Time: 20 minutes Cook Time: 15 minutes	Serves: 2
Ingredients Carbonara 225g dried spaghetti 150g sliced smoked pancetta 2 large eggs, plus 2 extra yolks 4 tbsp pecorino romano, finely grated 4 tbsp double cream Olive oil Black pepper Roasted tomato salad 350g cherry tomatoes, halved 2 garlic cloves, thinly sliced 6 large sprigs of fresh basil, shredded 2 tsp extra virgin olive oil Mixed green salad leaves 1/2 Red onion, thinly sliced 1/4 cucumber, thinly sliced 1 Small bulb of fennel, halved and thinly sliced
Method Preheat the oven to 425f / 220c / Gas Mark 7 Place the tomatoes cut side up in a shallow ovenproof dish. Sprinkle with the garlic slices and basil, then drizzle over the olive oil. Season to taste Mix the salad leaves in a serving dish and add the onion, cucumber & fennel. Roast the tomatoes for 10 minutes, when done spoon them, with all their hot juices over the salad Meanwhile: Cook the pasta for 8 - 10 minutes in boiling salted water. Add 1 tsp of olive oil to the water Dry fry the pancetta until it is crisp and golden, about 5 minutes Whisk the eggs, yolks and cream in a bowl and season with black pepper, then whisk in the cheese When the pasta is cooked, drain it quickly and return it to the pan, add the pancetta along with the cream and egg Stir thoroughly and serve into deep plates or bowls, sprinkle over some extra cheese if required