Provancal chicken ideal for a fuss free dinner

It's such an easy, one pot dish that it takes no time to prepare it - a few minutes to prepare and 55 minutes in the oven so you have time for a cuppa (I washed up but well, I'm sure you all have more exciting lives than me). I really don't know how Provancal this dish is because I've never been to Provance. To be honest, as long as it tasted good, I don't mind what it's called.

• new potatoes (as many as you need to feed your family)
• a few chicken portions (same as above)
• 6 shallots
• 4 garlic cloves
• a few cherry tomatoes
• a handful of black olives
• 1 lemon
• 1 tsp of thyme
• salt and pepper
• olive oil

1. Pre-heat the oven to 180C.

2. Slice the potatoes in half - try to make them all equal size so they roast at the same time. If they're small, leave them whole.

3. Peel and slice shallots and garlic cloves.

4. Put olive oil in a roasting tray, add potatoes, shallots and garlic, season with salt and pepper and roast in the oven for about 30 minutes.

5.  Take the tray out of the oven, add the chicken, cherry tomatoes, olives, thyme and the lemon (season all) and put the tray back in the oven for 25 minutes.

6. Enjoy!

Chicken and bacon pie that tasted better than it looked

It doesn't look like much. Actually, when I cut into it I felt disappointed. I wanted the flaky crust and the sauce thicker. Next time I make it, it will. Because there will next time. Why? Because this pie was DELICIOUS! Honestly. Have a go.

For the pastry

• 325g plain flour
• 1/4 tsp bicarbonate of soda
• 180g cold butter
• 80g mature Cheddar (or any cheese you like)
• 1 egg

For the filling

• 2 tbsp olive oil
• 25g butter
• 6 chicken thighs, diced (bones taken out)
• 200g streaky bacon or pancetta
• 2 carrots, chopped
• 1 onion, chopped
• 3 tbsp plain flour
• 500ml dry cider
• 300ml chicken stock
• 200ml double cream
• 2 tbsp wholegrain mustard
• 2 tbsp dried thyme
• 1 egg, beaten

1. To make the flaky pastry, put the flour and the bicarb of soda into a bowl, grate the butter into it and using the tips of your fingers mix it together until it resembles a crumble mixture. Add your cheese. Add the egg and a bit of lukewarm water to make a soft dough. Form into a bowl, cover in clingfilm and put in the fridge to chill for half an hour.

2. Now for the filling. Heat up the butter and olive oil in a pan and add the chicken thighs and bacon. Fry until the meat browns and then take it out of the pan and put aside.

3. Add the carrots and onion and fry until the onion is soft but not browned. Stir in the flour and put the chicken and bacon back in.

4. Pour in the stock and cider and bring to the boil. When it starts bubbling, turn the heat down and simmer for about 20 minutes.

5. Add cream, mustard and thyme and mix together. Warm cream beforehand by adding a bit of the liquid from the pan, very slowly - it'll stop cream from curdling. When all the ingredients are combined, pour them into your pie dish and leave to cool for a while.

6. In the meantime pre-heat the oven to 180C. Roll out the pastry so it's about half a centimetre thick and covers the top of your dish. Cover your dish with the pastry. Brush the beaten egg over the pastry to give it a nice shine. If you have any pastry left over, you can mould a flower or whatever you want and stick on top. I like it - it looks pretty. Make a little hole in the pastry so the steam can escape. Put it in the oven for about 30 minutes.

And.. enjoy!