Hunter's Chicken

Meanwhile, put the chicken breasts in a mixing bowl and pour over two-thirds of the BBQ sauce, a good pinch of salt and a grind of black pepper. Mix together with your hands to ensure the chicken gets a good coating of the sauce. Wrap a rasher of bacon around each chicken breast (see picture) and place on a lightly oiled baking tray. If you have any BBQ sauce left in the bowl, scrape it out onto the top of the chicken.

Roast the chicken on the middle shelf of your oven for 25-30 mins. TIP: The chicken is cooked when it is no longer pink in the middle. Drain and rinse the cannellini beans in a colander. Halve, peel and chop the onion into roughly 1cm pieces. Heat a drizzle of oil in a frying pan on medium heat, add the onion and cook until soft, 5 mins. Add the smoked paprika, stir and cook for 1 minute more.

Pour in the tomato passata, fill the empty carton three-quarters with water and add along with the cannellini beans. Season with a pinch of salt and pepper, mix everything together. Simmer gently until reduced, 7 mins. Remove from the heat, add the baby spinach and pop a lid on. Leave to the side until the spinach has wilted, 5-7 mins, then stir it through your beans. Taste and add more salt and pepper if it needs it.

Grate the cheddar cheese. When the chicken is cooked, remove it from your oven and lower the potato wedges to the middle shelf. Preheat your grill to high. Divide the cheese evenly between each chicken breast, then place under your grill until the cheese is brown and bubbling, 3-5 mins.