Yesterday I couldn’t decide what to make with the chicken I’d defrosted overnight. I went for a run and had a hankering for olives when I got in. I didn’t really follow a recipe for this, I just knew what flavours I wanted (mainly olives and feta!).

1) in a pan, cook the chicken in some olive oil for a few mins. Remove and set aside.

2) add a tin of chopped tomatoes to the pan with a sploodge of tomato purée and dried herbs: basil, oregano, thyme. Season with salt and pepper.

3) add 3/4 cup of chicken stock and cook for 5 mins.

4) stir in chopped mushrooms and chopped olives, add the chicken, pop a lid on and place in the oven.

5) oven at 180 degrees C for 25 mins.

6) remove from the oven and add butter beans. Put back in the oven for 5-10 mins.

7) serve up with cous cous as per the packet instructions. Sprinkle over more chopped olives and feta.

Lots leftover for lunches!