Hunter’s chicken

• vegetable oil↗1 tbsp tbsp

  plus extra for the tray

• skinless chicken breasts↗2
• smoked back bacon↗4 rashers

  4 rashers

• red onion↗1

  sliced into half-moons

• runner beans↗½ pack of

  ends trimmed and sliced into bite-size pieces

• carrots↗2

  peeled and sliced

• BBQ sauce↗50ml ml
• grated parmesan25g g
• potatoes↗4

  peeled and chopped

• milk↗100ml ml
• soft cheese↗2 tbsp tbsp

Step-by-step instructions

1. 1

   Heat the oven to 200C/180C fan/gas 6. Oil a tray, put the chicken breasts on it and season, then cover each one with two bacon rashers. Put the chicken in the oven for 20-25 mins until cooked through.

2. 2

   While the chicken is cooking, fry the onion in 1 tbsp oil until golden brown and soft, then set aside.

3. 3

   Put the potatoes in a large pan of boiling water and cook for 10-15 mins until soft. Meanwhile, put another smaller pan of water on the hob and bring to the boil while the potatoes are cooking. Once boiling, tip in the runner beans and carrots, and cook one at a time for 8-10 mins each or until soft but with a little bite.

4. 4

   Drain the potatoes and put them back in the pan with the milk and soft cheese.

5. 5

   Season and mash until smooth, then stir though the fried onions.

6. 6

   Once the chicken is cooked, pour over the BBQ sauce and scatter over the parmesan, and return to the oven for 2 mins until the cheese has melted. Serve with the mash, carrots and runner beans.