Bag baby/salad potatoes Jar tomato and chilli sauce (Sacla one has baby cherry toms in it which is nice) Slice a chorizo sausage into nice chunks (Grated mozarella over top if really want poncy)
Mix together in oven dish and cook for 1 hr (until spuds done) Throw some baby spinach over top for last 10 mins if desired, serve with chunks fresh baguette (pop into oven from part-baked pack for last 10 mins also) and some rocket or wilted spinach
Under the skin of part-boned chick breasts, put a good pinch of thyme leaves (dried is fine) and chunk feta cheese. Roast for 40 mins or so. I generally serve with roast potatoes, and baby potatoes roasted work well in this instance for ease.
10 mins before end, put a spray of cherry tomatoes (on vine looks good and poncy) into tray with chicken (I do spuds in a different tray for this dinner).
Serve with some steamed mange tout/sugar snap peas/french beans if want extra veg, or bag salad.
(The original BBC Good Food recipe called for serving with fresh tagliatelle mixed with steamed french beans and lots of quartered olives, but I find spuds work better for us).
I also used the part-boned breasts to make a fast lemon chicken - season chick well (salt, pepper) with a sliced onion in tray and scatter over chopped garlic and some lemon zest. Squeeze the juice of a (half or whole, depends on your taste) lemon over the top in tray and put into oven to roast 40 mins. Baby roasties again. Perhaps a garlic baguette.
Usually serve with roasted meditteranean veg - bit of a faff chopping (onion, garlic, mushrooms, peppers, courgettes, cherry tomatoes, maybe some beans/mangetout, aubergine if people will eat it) but just scatter over some salt, pepper, oregano, slug olive oil, perhaps slug balsamic vinegar, and throw into oven for 30 mins. And all leftovers great in couscous or tossed in pasta next day too.