A colourful all-in-one bake bursting with summer flavour

Preparation and cooking times

Prep 15 minutes
Cook 40 minutes

Ingredients
2 red peppers , deseeded and cut into chunks
1 red onion , cut into wedges
2 tsp olive oil
4 skin-on chicken breasts
½ x 150g pack full-fat garlic & herb soft cheese
200g pack cherry tomatoes
handful black olives

Method
Heat oven to 200C/180C fan/gas 6. Mix the peppers and onion on a big baking tray with half the oil. Transfer to the oven and cook on the top shelf for 10 minutes.

Meanwhile, carefully make a pocket between the skin and the flesh of each chicken breast, but don’t pull off the skin completely. Push equal amounts of cheese under the skin, smooth the skin back down, brush it with the rest of the oil, season, and then add to the tray along with the tomatoes and olives. Return to the oven and cook for 25-30 minutes more until the chicken is golden and cooked. Serve with baked potatoes, if you like.

Try
Roasted red pepper & soft cheese dip for 2

Whizz ½ x 290g jar roasted red peppers with ½ x 150g pack garlic & herb soft cheese in a food processor. Serve with 4 toasted whole meal pittas cut into fingers.

Creamy leek mash for 4

Cook 1kg chopped potatoes in boiling salted water until tender, drain well, then mash. Meanwhile, heat 1 tbsp olive oil in a frying pan and cook 3 sliced leeks until soft. Stir the leeks into the mash with ½ x 150g pack garlic & herb soft cheese and some seasoning, and then serve.

Garlic mushrooms on toast for 2

Melt a knob of butter in a frying pan, add 250g pack mushrooms, sliced, and fry for 3 minutes until soft, and then stir in ½ x 150g pack garlic & herb soft cheese and 50ml hot stock. Stir and cook for 2 minutes until the sauce is thick and creamy. Season, then spoon onto 2 toasted slices of crusty white bread and serve.