Preheat oven to Gas Mark 5, 190ºC, 375ºF.
Take 4 pieces of foil. Lay onto the foil the potato slices and leeks, place the chicken on top. Spoon 2tbsp wine and 3tbsp cream into each parcel, add basil and tarragon and season to taste.
Scrunch the foil and seal the parcel. Place in a hot oven for 20-25 minutes until all ingredients are tender.
Turn onto a plate and serve with a green salad.
12 New potatoes, thinly sliced
1 Leek, thinly sliced
4 skinless chicken breasts
8tbsp White wine
12tbsp Single cream
4tsp Fresh tarragon and basil, roughly torn (4 sprigs of each)
Who knew you could make a pizza base using potatoes? Try this great recipe for pizza with a twist, perfect for getting the kids involved with cooking their own food too!
Charred potato, grilled peach and sliced lamb with parsley dressing.
Get your griddle on with this delicious charred potato, grilled peach and sliced lamb dish. Paired with a homemade parsley dressing, this is the perfect mid-week meal to enjoy yourself or share with friends.
An easy way to use up any leftovers from your Sunday roast - all you need to do is add some extra veg and a bit of stock.
“This makes a great meal for kids, the asparagus spears are fantastic finger food for them to pop their eggs with, they’ll love the potato of course and it’s a good way to introduce a different way to eat a baked potato."