Today I have a quick and easy main course followed by a simple dessert. Together they make for a very enjoyable meal. There are some lovely flavours here. Make sure to get good quality, Bord Bia-approved chicken. Alfredo is a classic Italian buttery, creamy sauce which goes well with the sheep’s milk cheese here.

Alternatively, you could use Parmesan. The roast garlic and pecorino Alfredo sauce in this recipe is made by a very innovative chef, Kevin Aherne. Many people will know Kevin from Sage in Midleton, Co Cork which he opened with his wife, Réidín, in 2007. They became famous for their 12-mile rule with all produce in the restaurant being sourced from within their locality.

They have now closed the restaurant and opened Sage Produce with natural dips and sauces made by a team led by Kevin and they are excellent. See sageproducts.ie. This is a delicious range that I have been using a lot at home during the week. You can serve with spaghetti, linguine or pappardelle.

For the dessert, use ripe pears. If they are hard, let them ripen at room temperature for a few days. This recipe is also good with peaches or nectarines. This is such a delicious and relatively healthy dessert when you are looking for something sweet after your dinner midweek.

Leftovers can be used for a decadent breakfast or brunch. I serve this with some vanilla ice cream, or sometimes yoghurt. I like the hot and cold combination combined with the texture of the granola.

Ingredients: Serves 4

3 tbsp extra virgin olive oil

2 tsp chopped fresh rosemary and/or thyme or 1 tsp dried

3 Irish corn-fed chicken fillets

1 pack spaghetti

Knob of butter

2 garlic cloves, thinly sliced

2 cartons Simply Better Handmade Roast Garlic and Pecorino Alfredo Sauce

2 tbsp chopped fresh flat-leaf parsley, plus extra to garnish

Finely grated rind and juice of ½ lemon

2 tbsp Pecorino Romano, finely grated

Sea salt and freshly ground black pepper

Chargrilled tenderstem purple sprouting broccoli, to serve (optional)

Method

1. Mix 2 tbsp of olive oil in a shallow dish with the herbs and plenty of seasoning. Add the chicken breast fillets, turn to coat.

2. Heat the rest of the oil in a non-stick frying or sauté pan over a medium heat. Add the flavoured chicken fillets and cook for 6-7 minutes on each side until cooked through and golden.

3. Meanwhile, bring a large pan of salted water to a rolling boil. Add the spaghetti and stir once, then cook for 10 minutes until al dente.

4. Transfer the cooked chicken to a plate to rest. Add the butter to the pan and allow to melt, then add in the garlic and sauté for 20 seconds. Pour in the cartons of sauce and allow to warm through, stirring occasionally.

5. Drain the pasta, reserving a cupful of the starchy pasta cooking water. Stir the pasta into the sauce with enough of the cooking water to make a smooth and silky sauce. Season to taste and stir in most of the parsley and a squeeze of lemon. Spoon into serving bowls.

6. Carve the rested chicken breasts into thick slices and divide among the pasta-filled bowls. Scatter over the Pecorino, lemon rind and add a little more parsley. Have another dish of the chargrilled broccoli to serve, if liked.

Ingredients: Serves 4

1 pack ripe pears

30g butter

1 tsp ground cinnamon

1 tsp vanilla extract

2 tbsp maple syrup

2 tbsp light brown sugar

6 tbsp Greek yoghurt with vanilla

50g granola

Method

1. Preheat the oven to 180°C (350°F/Gas Mark 4). Cut the pears in half (no need to peel) and scoop out the cores. Cut off the stalks and remove the eyes from the bottom of each one. Melt the butter in a small pan and then stir in the cinnamon, vanilla, maple syrup and brown sugar until you have a smooth glaze.

2. Arrange the pears on a baking tray that has been lined with parchment paper, cut side down. Using a pastry brush, brush all over with the cinnamon glaze, then turn over and divide the rest of the glaze among the hollowed-out pears, again brushing to ensure all the flesh is completely covered in glaze. Bake for 20 minutes, then turn over and bake for another 20 minutes until the pears are soft but still holding their shape and starting to caramelise.

3. Divide the cinnamon-glazed baked pears into wide-rimmed bowls and spoon over some of the juices. Add a good dollop of Greek yoghurt on top of each one, then scatter over the granola. Serve straight away.