Serves 4
10 mins prep. time
45 mins cooking time180°C (375°F) / Gas Mark 4

What you need:

• 4 chicken breasts
• cherry tomatoes (chopped)
• 1/2 red onion (diced)
• 1 garlic clove (minced)
• 1 teaspoon olive oil
• 1 teaspoon balsamic vinegar
• 1/8 teaspoon sea salt
• sprinkle dry basil

Preheat the oven.

Combine all the ingredients (not the chicken) in a bowl and mix well.

Put the chicken in the oven for 45 minutes or until the chicken is no longer pink.

Upon serving drizzle the bruschetta mix on top of the chicken.  I served mine with spaghetti oil and garlic....yummy!

20 mins prep. time
15 mins cooking time
180°C (375°F) / Gas Mark 4

What you need:

• 100g butter
• 50g icing sugar
• 2 egg yolks
• 1/2 teaspoon vanilla essence
• 125g self-raising flour
• 25g cornflour
• blackberries

Preheat your oven.

Beat the butter and icing sugar together until the mixture is pale and creamy.  Gradually beat in the egg yolks and vanilla essence.  Slowly beat in the self-raising flour and cornflour until the mixture is smooth.

Spoon the mixture into a piping bag with a star nozzle.  Pipe a double thickness of circles of the mixture in cup cake cases.  In the centre place a blackberry or two.

Bake in the oven for 15 minutes, or until golden.  Leave to cool and dust with some icing sugar.