Chicken Saltimbocca

1. Lay 2 sage leaves or a wild garlic leaf on top of each, and wrap with 2 slices of prosciutto.
2. Heat the oil and butter in a large, non-stick frying pan and add the chicken breasts, neat side down. Cook for 2-3 mins until golden, then turn over and cook for 2 mins more.
3. Pour over the Masala and allow to bubble for 1 min. Add the stock and simmer for 5 mins until the chicken is cooked.
4. Lift the chicken out, cover to keep warm, then boil the pan juices to reduce a little.
5. Serve with the polenta and pepper jam on the side.

Polenta with Spinach 

1. Bring 1 litre of water or light chicken stock to the boil in a medium sized pan and add 1 tsp of salt.
2. Pour the polenta into the water in a steady stream, stirring continuously. Reduce the heat to low and cook for 1 minute, stirring all the time.
3. Stir in the Parmesan spinach and olive oil. Season well with freshly ground black pepper, nutmeg and a little salt.

Fresh Pepper Jam

1. Halve, deseeded and finely slice the peppers.
2. Heat the olive oil in a large pan. Add the peppers, chilli, bay leaf, garlic, sugar, lemon juice and the lemon halves. Place a piece of wet, crushed greaseproof paper over the peppers and cover with a lid. Gently cook for 35-40 minutes or until the peppers are meltingly soft.
3. Remove the paper and lemon halves from the pan and increase the heat to reduce the liquid for approximately 4/5 minutes or until jam-like. Season to taste.
4. The pepper jam will keep in a sterilized jar in the fridge for 1-2 weeks.