TODAY’S RECIPE: Creamy kale and chicken tray bake

SOMETHING different. Serves four.

Ingredients

100g/4oz curly kale, finely chopped 1 lemon — ½ zested, ½ cut into wedges 4 tbsp mascarpone 2 garlic cloves, crushed 4 skinless chicken breasts 12 rashers smoked streaky bacon 500g/1lb 1oz parsnips, peeled and cut into batons

Method

2 red onions, halved and cut into wedges, roots left intact 500g/1lb 1oz sweet potatoes, peeled and cut into thin discs 2 tbsp olive oil

1 Heat oven to 220c/200c fan/gas 7. Bring a pan of water to the boil and cook kale for 4 minutes until tender. Rinse under cold water, squeeze dry with your hands, then whizz in a food processor with the lemon zest, mascarpone, garlic and seasoning.

2 Cut a long slit in the side of each chicken breast, open it up and stuff with the creamy kale. Gently stretch each rasher of bacon and wrap three around each chicken breast.

3 Toss the vegetables with the oil on a baking tray. Put the chicken on top, season and bake for 20-25 minutes (depending on size of the breasts), giving the veg a stir half way through. Check the chicken is cooked, then place on a plate to rest, covered with foil. Cook the veg for 10 minutes more. Serve with the chicken and lemon wedges.

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