I did another stuffed chicken breast on Sunday evening – this time with blue cheese, chopped sage, shallot and some walnut oil. I was going to add pine nuts, but we seemed to have run out, which is very bad planning, I know.

It was delicious – accompanied by steamed new potatoes and asparagus. But I should have used more sage. And it only occurred to me yesterday that it would probably have been far more successful, and much easier to stuff, had I beaten the chicken flat first with my trusty meat hammer, so I shall do that next time.

Next time won’t be far away, as when I sent Pete up to the CoOp to get the chicken, they had a stack on special offer as it was approaching its sell-by date, so there are six more in the freezer.