Make arrival day easier by freezing a meal before you go. Then defrost this Triple-tested GH dish in a cool bag en route and reheat for supper CHICKEN CACCIATORE Heat ½tbsp olive oil in a large, deep frying pan. Fry 4 skinless chicken breasts over a high heat for 6min, turning once. Lift chicken out; set aside on a plate. Heat another ½tbsp oil in the chicken pan and fry 1 chopped onion and 250g (9oz) sliced mushrooms over a medium heat for 8min, until beginning to soften. Stir in 2 x 400g tins chopped tomatoes, 1tsp dried oregano, 1 bay leaf and 150ml (¼ pint) chicken stock. Return chicken to pan, bring the mixture to boil and simmer for 15min, turning chicken halfway through cooking time, until cooked through and sauce has thickened. Remove the bay leaf, season well and stir through a large handful of rocket. Serve with crusty bread, if you like. FREEZE AHEAD Complete recipe but don’t add the rocket. Cool completely, transfer to a freezer-safe container, cover and freeze for up to 3 months. To serve, defrost; heat in a pan until piping hot. Stir through rocket.