- 2 red peppers, deseeded and cut into chunks
- 1 red onion, cut into wedges
- 2 tsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 4 skin-on chicken breasts
- ½ x 150g pack full-fat garlic & herb soft cheese
- 200g pack cherry tomatoes
- handful black olives
Heat oven to 200C/180C fan/gas 6. Mix the peppers and onion on a big baking tray with half the oil. Transfer to the oven and cook on the top shelf for 10 mins.
Meanwhile, carefully make a pocket between the skin and the flesh of each chicken breast, but don’t pull off the skin completely. Push equal amounts of cheese under the skin, smooth the skin back down, brush it with the rest of the oil, season, then add to the tray along with the tomatoes and olives. Return to the oven and cook for 25-30 mins more until the chicken is golden and cooked. Serve with baked potatoes, if you like.
Creamy leek mash for 4Cook 1kg chopped potatoes in boiling salted water until tender, drain well, then mash. Meanwhile, heat 1 tbsp olive oil in a frying pan and cook 3 sliced leeks until soft. Stir the leeks into the mash with ½ x 150g pack garlic & herb soft cheese and some seasoning, then serve.
Garlic mushrooms on toast for 2Melt a knob of butter in a frying pan, add 250g pack mushrooms, sliced, and fry for 3 mins until soft, then stir in ½ x 150g pack garlic & herb soft cheese and 50ml hot stock. Stir and cook for 2 mins until the sauce is thick and creamy. Season, then spoon onto 2 toasted slices of crusty white bread and serve.
Roasted red pepper & soft cheese dip for 2Whizz ½ x 290g jar roasted red peppers with ½ x 150g pack garlic & herb soft cheese in a food processor. Serve with 4 toasted wholemeal pittas cut into fingers.