Chicken, bacon and tomatoes

Boneless, skinless chicken breasts are a staple for quick suppers.

Start by deciding how many chicken breasts you’d like and wrap each one with a piece of unsmoked streaky bacon. For a special occasion or dinner party, use Parma or Serrano ham.

Place the breasts, seam-side down, in a baking dish and tip in 1 or 2 punnets cherry tomatoes. Drizzle over 4-5 tbsp extra virgin olive oil, 2 tbsp balsamic vinegar and sprinkle over some dried herbs (basil, thyme, oregano or a mixture of herbs de Provence).

Season with salt and pepper and bake in a 200C/400F/gas mark 6 oven for 30-40 minutes or until the chicken is fully cooked. The tomatoes will wilt slightly and form a nice sauce. Serve over tagliatelle or other pasta.