I like a nice hearty soup and this one is just as delicious as it looks.

First butterfly then flatten two chicken breasts sandwiched between Clingfilm with a rolling pin until they are approximately 1/2 cm thick. Season and fry in a frying pan with a little olive oil for 5-6 minutes on each side until cooked.

Whilst the chicken is cooking, in saucepan add the whites of two spring onions chopped into 1/2cm discs, along with some grated root ginger – about the size of your thumb and one clove of crushed garlic. Fry for a couple of minutes then add 2 teaspoons of red thai paste (or to your taste). Give everything a stir then allow to cook for a further couple of minutes before adding approximately 500ml of chicken stock, a tin of coconut milk, the juice of one lime and a tablespoon of peanut butter. Stir, reduce the heat and allow to simmer for 10 minutes. After 10 minutes add a Next of egg noddles and allow to cook for 5 minutes then serve immediately with chicken sliced over the top and the greens from the spring onions.

This is a great recipe for using up left over roast chicken.

Start by finely dicing one onion. Add this to a frying pan with a generous knob of butter and fry over a medium heat for 5 minutes until the onions start to soften. Next add two crushed cloves of garlic and continue to cook for another couple of minutes.

Next add your risotto rice (250gm) to serve 4 adults and stir into the butter and onion mix so that all the grains are coated with butter. Next add 100ml of white wine and turn up the heat so that the alcohol evaporates. Turn the heat back down then pour  in 1 ltr of chicken stock one ladle at a time stirring between each ladle (if you have the time) this will make it more creamy.

Meanwhile slice up a large handful of button mushrooms and fry in a little olive oil, salt and pepper until starting to brown then set aside

Cook until the stock is nearly all absorbed and then add a mug full of frozen peas, mushrooms, approx 200g of cooked/ left over chicken and a tablespoon of creme fraiche if you have some then cook for a further 4-5 minutes until the rice is cooked. Remove from the heat and stir in  approx 50g of parmesan, season and serve immediately with a sprinkling of chives and a squeeze of lemon juice

So apparently my children love Chorizo ….. who knew!

Serve this with new potatoes and green beans so get the new potatoes quartered and on the hob first.

Next get your chorizo diced, about a large handful ought to do it (if you can prize it away from those little tikes!) and fry over a low heat for about 5 minutes.

Next, butterfly your chicken breasts and then cover with clingfilm before bashing with a rolling pin in order to reduce the thickness to about 1cm

Next brush with a little olive oil and place on a baking tray.

Add a large heaped tablespoon of panko breadcrumbs to the chorizo and mix well then spoon the mixture on to the chicken and cook in a preheated oven for 10-12 minutes until the chicken is cooked. Turn the grill on and grill for a further 2-3 minutes until browned and crispy then serve with potatoes and greens!

Chicken is so versatile and can be pretty much stuffed with most things. This recipe uses Spinach and Ricotta.

Put a small bag of fresh spinach in a colander and pour a kettle of boiling water over it. Whilst the spinach is wilting, add two tablespoons of ricotta cheese, a sprinkling of nutmeg, the zest of a lemon, and seasoning in to a bowl. Next strain the wilted spinach to remove any excess moisture then chop it up before adding it to the ricotta mixture and beat everything together.

Next butterfly your chicken breasts and spoon the mixture into the middle and close the butterflied breast, rub the top with a little olive oil and sprinkle some breadcrumbs on top. Cook in a preheated oven 180fan for 30 minutes until the chicken is cooked, meanwhile prepare some sides.

I like to serve this with roasted red peppers and crushed garlic new potatoes