Regular readers will know that our regular fare is Indian, middle Eastern, Italian, but rarely, very rarely, something that involves potatoes and veg and so forth.

But we had a dying basil plant and half a block of feta that needed using up, and some chicken breasts in the freezer, and Jersey Royals, and English asparagus, so some combination was called for.

I chopped the feta into small cubes, and bunged it in a bowl with a finely chopped shallow and clove of garlic, some black pepper, some chopped basil, lemon juice, and olive oil. Cut a pocket into the chicken breasts, and bunged as much of the mix in as I could – there was far too much stuffing, of course.  I tied the chicken breasts round with string, put them in an ovenproof dish, and scattered the rest of the feta mix over the top.  Into the oven at gas mark 5 for 20 minutes, then turned it up to 6 for another ten.

Boiled the potatoes, steamed the asparagus on the top.  Utterly lovely.