Honey Mustard Chicken

Serves 4

Ingredients:
8 Chicken Thighs or 4 Chicken Breasts
4tbsp Wholegrain Mustard
4tbsp Clear Honey
Salt and Pepper to taste
Optional:
2 Carrots
1 Onion

Method:

1. Preheat the oven to 190°C (375°F, Gas Mark 5). Put the chicken in a single layer in a roasting pan.
2. If using the carrots and onions, chop (carrots into batons, onions into strips) and put into the roasting pan (or in a separate dish if you wish).
3. Mix the mustard, honey, salt and pepper and brush the mixture over the chicken and vegetables.
4. Cook for 25-30minutes, brushing the chicken with the juices occasionally, until cooked through.

Serving:
I usually have this with basmati rice, yummy! The serving suggestion for it is with a tomato and red onion salad so that's a lighter option.

Pasta with Bacon and Sun-Dried Tomatoes

Serves 2

Ingredients:
500g Pasta
Jar of Sun-dried Tomatoes (approx 300g)
6 Smokey Rashers
250g Mascarpone Cheese
50g Parsley, chopped
Parmesan to serve

Method:

1. Grill the rashers until crisp and chop finely.
2. Finely chop the tomatoes and place in a bowl with the rashers. Mix well.
3. Cook the pasta, drain and put into a saucepan with the mascarpone cheese. Mix well over a low heat.
4. Add the tomato mixture and half the chopped parsley. Stir well.
5. Transfer to a serving bowl, sprinkle with parmesan shavings and the remaining parsley.