CHEESY TOMATO CHICKEN BAKE

Preheat the oven to 180°C. Roast 1 Woolworths savoury deboned whole chicken on a large baking tray for 30 minutes. Remove from the oven, then add 2 x

400 g cans cherry tomatoes,

400 g Woolworths cherry tomatoes, 4 garlic cloves, 6 sprigs fresh thyme, 1 quartered red onion, 2 T olive oil and sea salt and freshly ground black pepper, to taste. Roast for a further 20–30 minutes. Remove from the oven and sprinkle over 1 x 60 g tub Woolworths grated hard cheese and place 200 g sliced mozzarella evenly over the chicken. Adjust the oven to the grill setting and return the chicken to the oven until the cheese has melted. Serves 6 • CARB-CONSCIOUS, WHEATAND GLUTEN-FREE • WINE: Woolworths Delaire Rosé 2019

Woolworths whipping cream 2 cups dill 1 t chopped, to garnish lemon 1, zested and juiced parsley 2 t chopped

For the dumplings: flour 120 g baking powder 2t bicarbonate of soda ¼t buttermilk ½ cup

Woolworths whipping cream ½ cup Woolworths basil pesto 2T butter 3 T, melted sea salt and freshly ground black pepper, to taste

1 Preheat the oven to 180°C. Place the chicken in an ovenproof dish, drizzle with olive oil and season. Bake for 25 minutes. 2 Heat 2 T olive oil in a large skillet and sauté the leeks and the white parts of the spring onions until soft and translucent. Add the garlic and chilli and fry for a few minutes until fragrant. 3 Add the wine and reduce by half. Add the cream and bring to the boil, then reduce the heat to a gentle simmer and cook for 5–8 minutes. Season to taste. Remove