SERVES 4 READY IN 1 HR

8 chicken thighs 3tbsp extra virgin olive oil 3 sprigs of fresh oregano, leaves chopped 3 sprigs of rosemary, leaves chopped 200g olive sourdough, cut into 2.5cm cubes 1 garlic bulb, cloves separated 500g mixed cherry tomatoes on the vine 100ml chicken stock 2 handfuls of basil leaves

1 Preheat the oven to 200C/Gas 6. Place the chicken thighs in a shallow roasting tray. Drizzle with half of the extra virgin olive oil and season well.

Sprinkle with half of the chopped herbs and turn each chicken thigh over to coat well on both sides.

Rearrange the chicken so that all the thighs are skin-side up. Place in the oven and bake for 20 mins.

2 Meanwhile, drizzle the sourdough with the remaining extra virgin olive oil and herbs and toss well to mix.

Take the tray from the oven and scatter the sourdough and garlic around the chicken. Return to the oven for 10 mins.

3 Take out the tray again and tuck the cherry tomatoes around the chicken thighs. Pour over the stock and place back in the oven for another 20 mins.

4 Remove the tray from the oven and scatter over the basil leaves. Let everyone help themselves.

Peas with burrata and herb olive oil

SERVES 2 (AS A LUNCH OR STARTER)

READY IN 30 MINS

Sourdough baguette, thinly sliced 2tbsp extra virgin olive oil 4 slices of Parma ham 250g freshly podded peas 1tbsp white wine vinegar 2 burrata

FOR THE HERB OIL

Small handful of mint leaves Small handful of basil leaves 40ml extra virgin olive oil 80ml light olive oil 1/2tsp caster sugar