• 24 cherry tomatoes
• Fresh thyme
• 2 tbsp sweet chilli sauce
• 150 g cream cheese (room temperature)
• 1 clove crushed garlic
• Lemon juice
• Salt and pepper

Preheat the oven to 185C. Toss the tomatoes in a bowl with the sweet chilli sauce and seasoning and place on a lined oven tray or roasting dish in a single layer. Cook for about 5-8 minutes until they start collapsing. Mash the cream cheese, thyme (reserving some for garnish), lemon juice and garlic together until it is a spreadable consistency. Spoon or pipe this into the tart shells, and top each one with a warm roasted tomato and a sprig of thyme just before serving.

• 4 skin on chicken breasts
• 1 lemon (finely grate the zest and slice the rest)
• 2 cloves of crushed garlic or garlic infused oil
• 2 sprigs rosemary finely chopped (you could also use Basil)
• ½ cream cheese
• 2 tbsp oil

Slice the chicken breasts horizontally, but not all the way through. Mix the herbs, garlic and cream cheese together and sandwich inside the meat. Place the sliced lemon in the bottom of a roasting dish and place the chicken breasts on top. Drizzle with a little oil over the skin and season with salt and pepper. Roast for 20 minutes or until the juices run clear when skewered. Serve with extra lemon slices and salad.