Food you can cook in a jiffy

(Makes 14 goujons)

2 large skinless chicken breasts

7 slices Parma ham

2tsp runny honey

For the sauce:

200g creme fraiche

2tbsp fresh green pesto

Squeeze of lemon juice

Salt and black pepper

Method

lPreheat the oven to 200C/Gas 6 and grease a baking tin.

lPlace the chicken breasts on a board. Cover them with cling film, then bash them with a rolling pin until they are slightly thinner. Remove the cling film and slice each breast into seven goujon-shaped strips.

lCut each slice of Parma ham in half. Wrap each goujon in a piece of Parma ham, then place on the prepared baking tray. Drizzle over the honey, then roast for 10 minutes, until cooked through and crisp.

lMix together the creme fraiche, pesto and lemon juice and season. Serve hot (heated through in a small saucepan) or cold with the crisp goujons.

lTastes great served with baked potato or sweet potato wedges.

APRICOT, PECAN, RAISIN AND CHOCOLATE COOKIES

(Makes 20)

100g unsalted butter, softened

100g light soft brown sugar

1 large egg

150g porridge oats

75g self-raising flour, sifted

Pinch of salt

1tsp vanilla extract

50g dried apricots, roughly chopped

50g raisins

25g pecans, roughly chopped

100g dark chocolate chips or chopped dark chocolate (70% cocoa solids)

Method

lPreheat the oven to 180C/Gas 4 and line two large baking sheets with non-stick baking paper.

lCream the butter with the sugar in a bowl until light and fluffy, then add the egg and beat again. Fold in the remaining ingredients until well incorporated.

lShape the cookie dough into 20 balls. Place on the prepared baking sheets, well spaced apart, and press down slightly to flatten.

lBake for 10-12 minutes, until lightly golden but still slightly soft in the middle. Leave to cool on the sheets for a few minutes, then transfer to a wire rack to cool completely.