I have been making this chicken pesto mozzarella and pasta dish for about 20 years. It was something I learnt form a friend at uni and it has stood the test of time. Even though my repertoire in the kitchen has expanded dramatically since then, I still make it today!

This is one of my favourite ways to eat chicken breast, it’s quick, easy and is so filling and comforting. It goes so well with pesto pasta, which let’s be honest, is amazing on its own already!

This is sort of a soup, sort of a stew, not a million miles away from my chicken and white bean stew recipe. It is wonderful and hearty from the beans, sausage and the veg, but the broth is relatively light and the tomatoes provide a nice tang along with a hint of lemon and fennel.

This is a popular type of fried noodles in Thailand. It has a relatively simplistic flavour profile, heavy with soy and oyster sauce. In contrast pad thai tends to have lighter zingier flavours with peanuts, lime and chilli.

It took me ages to find nice wide rice noodles to make this dish with, I finally found some in a really big Asian supermarket that had a 20 metre long aisle of different types of noodle! For this dish, the wider the noodles the better in my opinion.

A simple one pot dish, that is hearty and satisfying.