Recipe of the week

This is another of Jamie Oliver’s recipes that I recently shared with my boot camp members and it’s been a massive hit.

It’s so easy to make and tastes delightful. SERVES 2 160g sheet of all-butter puff pastry (cold);

2 x 120g skinless chicken breasts;

2 heaped teaspoons green pesto;

200g ripe cherry tomatoes, on the vine; 200g green beans; Preheat the oven to 220°C/425°F/gas 7. Unroll the pastry, cut it in half lengthways, then cut each half width ways into four equal strips.

Flatten the chicken breasts by pounding with your fist until the fat ends are the same thickness as the skinny ends. Place them in a roasting tray, season with sea salt and black pepper, spread over the pesto, then lay two overlapping strips of pastry over each breast, tucking them under at the edges. Brush with a little olive oil.

Lightly dress the tomato vines in olive oil, season and put into a second tray.

Place the chicken tray on the top shelf of the oven with the tomatoes below and cook for 20 minutes, or until the pastry is golden and the chicken is cooked through.

Meanwhile, line up the beans, trim off just the stalk ends, then cook in a pan of boiling salted water for seven minutes, or until tender. Remove the chicken to a board with half the tomatoes, squashing the rest in the tray and discarding the vines.

Drain and toss in the beans, tasteandseasontoperfection.

Slice the chicken at an angle and serve on top of the beans, with the whole tomatoes. Start out by doing each plank for 50 seconds, and resting in between for 30 seconds.

You can increase or decrease that depending on your skill level.

If you need an easier version, work for 40 seconds and take 40 seconds rest.

Always stop when you notice your form start to fall apart. Good form is the most important thing here, both for getting the most out of the moves and for minimising chance of injury.

Go to www.eastcoast-fitness.com/blog to watch the demo video before you start the workout