Garlic Chicken

Lay the zucchini strips on the oven tray lined with baking paper. Drizzle with olive oil, season with a pinch of salt and pepper and toss to coat. Bake in the oven for 10-15 minutes, or until lightly golden, turning the zucchini halfway through cooking.

While the zucchini is cooking, place the free-range chicken breast in a medium bowl and add a drizzle of olive oil, ½ of the garlic and a pinch of salt and pepper. Toss to coat. Heat a medium frying pan over a medium-high heat, add the chicken and cook for 2 minutes on each side, or until golden. Transfer the chicken to the second oven tray lined with baking paper and bake for 14 minutes, or until cooked through.

While the chicken is cooking, mash the cannellini beans in a medium bowl with a potato masher or fork until smooth – this will form the base of your mash.

Heat a medium saucepan over a medium heat, add the butter and a drizzle of olive oil (to stop the butter burning). Add the remaining garlic and cook for 1 minute, or until fragrant. Add the mashed cannellini beans and cook for a further 2 minutes, or until soft and smooth. Add the crumbled fetta cheese and stir to combine. Season to taste with a pinch of salt and pepper.