Walnut & Cheddar Pesto Free Range Chicken With Bulgur

Before you start cooking, take your chicken out of the fridge, open the packet and let it air, then boil a kettle

Add your bulgur wheat to a pot with plenty of boiled water and a generous pinch of salt

Cook over a high heat for 7-9 min or until tender with a slight bite, then drain and return to the pot

Meanwhile, heat a large, wide-based pan (preferably non-stick) over a medium heat

Once hot, add your walnuts and toast for 3-4 min, or until they've darkened in colour slightly

Tip: Watch them like a hawk to make sure they don't burn!

While the walnuts are toasting, chop your basil coarsely (including the stalks)

Peel and roughly chop your garlic

Crumble your cheddar cheese into small pieces

Transfer the toasted walnuts to a food processor and reserve the pan for later

Tip: If you don't have a food processor, chop the walnuts with a knife, then add to a pestle & mortar!

Add the chopped basil, chopped garlic and crumbled cheddar to the food processor (or a pestle & mortar), along with your red wine vinegar, a pinch of salt and pepper, and 2 tbsp [3 tbsp] [4 tbsp] olive oil

Blitz together to form a coarse purée – this is your walnut & cheddar pesto

Slice your free range chicken breast portion[s] into strips

Return the reserved pan to a medium-high heat with a drizzle of olive oil

Add the sliced chicken with a pinch of salt and cook for 3-4 min on each side until golden

Tip: Grind a generous amount of pepper onto the chicken for an extra kick of spice

While the chicken is cooking, cut your cherry tomatoes in half

Once the chicken has browned, add the halved cherry tomatoes and cook for a further 4 min, or until the tomatoes have warmed through and the chicken is cooked through (no pink meat!)