It is worth getting a good quality chicken and leaving the skin on as it keeps the flesh moist. The smoked bacon adds great flavour here. This dish is also nice with pork cutlets instead of the chicken.

Mascarpone is a good base for this rich, creamy sauce. I usually use Kilbeg. If you would like a change from the basil, I find tarragon goes very well with chicken. And if you would like to add more veg, red or green peppers or mushrooms are ideal.

My granny used to make this sponge sandwich and, try as I might, I have never managed to get it as light and fluffy as she did. This recipe is a basic sponge and should be made and eaten on the one day. It just does not keep. So think of it as afternoon tea. I think the orange juice gives very good flavour. Strawberry or raspberry jam are perfect. Folláin in Co Cork make a range of excellent jams.

Enjoy!

THIS WEEK’S RECIPES

BAKED CHICKEN WITH TOMATO AND BASIL

Serves six

1 onion, finely chopped

2 garlic cloves, crushed

Olive oil

2 x 400g tins of cherry tomatoes

100g smoked bacon, diced

4 tbsp mascarpone cheese

Handful of basil

6 chicken breasts, skin on

1 Preheat the oven to 190ºC/fan 170ºC/gas mark 5.

2 In a pan, fry the onion and garlic in two tablespoons of olive oil until soft. Add the tins of cherry tomatoes, season and simmer for 10 to 15 minutes until thick and glossy.

3 Remove from the heat and stir in the mascarpone, smoked bacon and half the roughly torn basil.

4 In a separate pan, heat olive oil and fry the chicken breasts on both sides until golden. Transfer to a baking dish and pour over the sauce.

5 Bake for 25 to 30 minutes or until the chicken is cooked through.

6 Scatter over the remaining basil and serve with potatoes and steamed broccoli.

ORANGE AND STRAWBERRY SPONGE SANDWICH

200g soft butter

200g golden caster sugar

200g self-raising flour

1 tsp baking powder

Juice 1 orange

4 eggs

2 tbsp milk

For the filling;

100g strawberry jam

150ml cream

1oz icing sugar, plus extra for dusting

½ tsp vanilla extract

Rind of 1 orange

1 Preheat the oven to 180ºC/fan 160ºC/gas 4. Line two 20cm sandwich tins with buttered grease-proof paper.

2 Sift the flour and baking powder into a large bowl, then add in the remaining sponge ingredients. Using an electric mixer, beat the ingredients together until the mix is smooth.

3 Divide the mixture between the tins and bake for 20-25 minutes.

4 Leave to cool enough to handle then turn out onto a rack and peel off the paper. Leave to cool completely before adding the filling.