(CHICKEN PARCELS) This is a quick and easy recipe with chicken breasts. Take one skinned chicken breast per person. Clean the breasts or breasts with clean cold water, then dry with kitchen roll. Cut a piece of tin foil big enough to wrap the chicken in. On the foil put about four teaspoons each of lemon juice (fresh or bottled) and olive oil, about two teaspoons of dried herbs of your choice. (I prefere Basil), a couple of pinches of pepper and if you like a couple of teaspoons of runny honey. With your clean hands mix these ingredients together, then place in the chicken breasts and rub the mix on all sides of the chicken. Now parcel up the chicken loosely in the foil. Place on a baking tray near to the top of a warmed up oven and then cook for about twenty to twenty-five minutes on a high heat (gas 7 or electric 220 c) When done serve with creamy basil mashed potatoes and an apricot sauce.

(CREAMY BASIL MASH) Wash, peel and boil potatoes enough for the amount of people you are cooking for. Mash the potatoes with fresh double cream (142 ml cream will do for two people) a couple of knobs of butter, 1 1/2 teaspoons of dried basil or a pack of fresh basil (fresh is a lot nicer) mash till smooth and creamy.

(APRICOT SAUCE) Get a 420 gram of tinned apricots, drain off about 1/2 the juice. Put the apricots and the rest of the juice into a mixing bowl and blitz with an electic blender till smooth. Add a couple of teaspoons of sugar and a few flecks of parsley for colour. Heat in a pan till ready for serving. (You can also add the juice of the cooked chicken)

To Serve put the mash in the center of the plate, place the chicken breast on the top of the mash and pour the apricot sauce around the side of the mash. Garnish with a couple of fresh mint leaves.