MUSTARDY CHICKEN

SERVES 4-6 4 skinned chicken breasts 1 tbsp olive oil 30g butter 4 spring onions 2 medium carrots 150g button mushrooms 150ml chicken stock 125ml sherry

tsp ginger powder 1 tsp arrowroot + 1 tbsp cold water 150ml double cream 1 tbsp French mustard

Cut the chicken breasts lengthwise into 2cm strips, then fry lightly in the oil and butter in a heavy casserole dish until they are cooked through. Remove from pan, cover and set aside. Cut the spring onions into 4cm pieces. Peel and cut the carrots into 4cm batons. Trim the stems of the mushrooms, then put all the veg together into the casserole dish you used for the chicken and simmer gently for 10 mins. Pour in the chicken stock and sherry and add the ginger, then cover and simmer for 10 mins or until the carrots are tender. Turn up the heat and boil for 2-3 mins to reduce the sauce. Mix the arrowroot and water in a small bowl or jug, add a spoonful of the hot stock, stir and return to the pan and stir over a low heat until it thickens. Now stir in the cream and mustard. Return the chicken to the pan. Dear Nadia Have you any tips on how to choose the right watermelon? I seem to have spent a fortune this summer buying tasteless fluffy ones! Gloria, Huddersfield

Well, Gloria, I agree it’s so frustrating when that happens, so here are my top tips...

Lift the melon up as the heavier it is, the better! Run your hands over the skin. A good melon should be free from bruises, cuts or soft spots.

Watermelons get a pale coloured splotch called a field spot where they rested on the ground when they were growing.

Ripe ones should have a creamy yellow or pale orange spot. If it’s too white it means it’s not going to be ripe.

Also, tap the melon with the palm of your hand. You want to hear a deep hollow sound echoing back at you.

Love Nadia x