Chicken dishes for a lighter flavour

Serves 4

4 medium chicken breasts, boned, skin on ½ lemon 3 tbsp oil 750g new potatoes 2 tbsp butter, melted 225g peas 225g broad beans, shelled 200ml chicken stock 125g Wensleydale cheese, crumbled 1 handful dill, chopped sea salt and black pepper

Preheat the oven to 180°C/gas mark 4. Rub the chicken breasts with 2 tbsp oil and season with salt and pepper. Arrange on a baking tray and roast for 30-40 mins until cooked through and golden brown; the thickest parts should register at least 74°C on a meat thermometer. In the meantime, parboil the potatoes in a large saucepan of salted boiling water for 8-10 mins until just tender. Drain well and toss with the melted butter and plenty of salt and pepper in a roasting dish. Place in the oven alongside the chicken, roasting for 25-30 mins until golden-brown and crisp at the edges. Remove the chicken and potatoes from the oven when ready. Cover with foil to keep warm. Heat the remaining 1 tbsp oil in a large sauté pan set over a medium heat. Add the peas, broad beans and stock. Bring to the boil, cover with a lid, and simmer over a low heat for 2-3 mins until tender. Remove from the heat and stir in the cheese, seasoning with salt and pepper. Remove the skin from the chicken before cutting the meat into slices. Season with black pepper. Arrange the potatoes on serving plates along with the pea and broad bean mix. Squeeze over the juice of the lemon half and sprinkle with chopped dill to serve.