Whipped Goats' Cheese W. Rhubarb Courgette & A Chicken Breast

Preheat the oven to 230ºC / 210ºC (fan) / gas 8

Cut your courgette[s] in half lengthways (including the stalk[s]), then diagonally score the flesh, taking care not to cut through to the skin

Add the scored courgette to a baking paper-lined baking tray (or two!), scored side up, add a drizzle of olive oil with a pinch of salt and pepper and put the tray[s] in the oven for an initial 12 min

Added chicken? Cook at 220°C / 200°C (fan) / gas 7 for 18-20 min

Meanwhile, combine half your rhubarb sauce (you'll use the rest later!) in a small bowl with a generous pinch of salt, 1/2 tsp [1 tsp] [1 1/2 tsp] sugar and a drizzle of olive oil – this is your rhubarb glaze

Meanwhile, combine your goats' cheese and soft cheese together with 1 tsp [1 1/2 tsp] [2 tsp] cold water and a pinch of salt – this is your whipped goats' cheese

Peel and grate your garlic

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium-high heat

Squeeze your pouch[es] of glorious grains to separate the grains

Once hot, add the glorious grains to the pan with a generous pinch of salt and pepper, the grated garlic and a splash of cold water

Cook for 4-5 min or until warmed through and slightly toasted – these are your garlicky grains

After the initial 12 min, remove the scored courgette from the oven

Spoon the rhubarb glaze over the courgette[s] and return it to the oven for 3-4 min or until lightly coloured and tender – this is your rhubarb glazed courgette

Reserve the bowl

Combine the remaining rhubarb sauce and red wine vinegar with 1 1/2 tbsp [2 tbsp] [2 1/2 tbsp] olive oil and a pinch of salt and sugar – this is your rhubarb vinaigrette

Wash your salad, then pat dry with kitchen paper