• 5 Chicken breasts or thigh pieces
• 4 sun dried tomatoes, chopped
• 4-5 cloves of garlic
• 1 tsp dried tarragon
• 200 g crème fraiche or sour cream
• ¼ c chicken stock
• 2 tbsp whole grain mustard
• 200 g cherry tomatoes
• 5 rashers of bacon
• Salt and pepper to taste
• Fresh chopped herbs such as chives or parsley to garnish

Preheat the oven to 190C.
Place the chicken and garlic in a deep oven proof dish. Mix together in a bowl the crème fraiche, tarragon, mustard and stock and then pour over the chicken. Scatter over the chopped tomatoes and bacon. Bake for 30-40 minutes. Bake some potatoes or kumara in the oven while the chicken is cooking and serve with a green salad.

Sweet Corn Soup

• 2 tsp oil
• 3 spring onions
• 1 tsp sesame oil
• 3 cups vegetable stock (you can make your own by saving the cooking water from your boiled vegetables during the week and combining this with the stray vegetables in the bottom of the fridge and some salt, pepper and herbs to make a tasty broth)
• 1 can each of cannelli beans, sweet corn kernals, creamed corn

You can also add in extra vegetables to your soup such as left over potato, pumpkin or kumara.

Heat a large pan and cook the onion for about a minute, then add in the stock and bring to the boil. Add in the rest of the ingredietnts and simmer for 5 mins.

Blend together to the desired consistency and season to taste.

Serve with toast or hot scones.