Chicken rarebits

• skinless boneless chicken breast fillets↗4
• cheddar↗140g g

  coarsely grated

• wholegrain mustard↗1 tbsp tbsp

  (rounded)

• milk↗3 tbsp tbsp

  (preferably full-fat)

• pkt cherry tomato150g g

  preferably on the vine

• broccoli↗

  and new potatoes to serve

Step-by-step instructions

1. 1

   Prepare the chicken. Preheat the oven to 200C/gas 6/fan 180C. Slice the breasts in half through the middle so you have two thinner pieces (so they will cook quicker). Lightly oil a shallow baking dish, one that is big enough for the chicken to fit easily in a single layer. Lay the chicken in the dish. Mix the cheddar, mustard and milk in a little bowl, then pile the mixture on top of each piece of chicken. There’s no need to smooth it out.

2. 2

   Put it in the oven. Throw the tomatoes, still on the vine, all round the chicken, then cook for 20-30 minutes until the chicken is golden and the tomatoes squashy.

3. 3

   Serve it up. Serve with broccoli and new potatoes. Suggest to everyone that they squash the tomatoes on their plates to blend into the cheesy sauce.