Ingredients

12 chicken thighs, skinned and boned.

150g Stilton, crumbled

12 slices proscuitto ham

butter

500g frozen peas

200ml chicken stock, boiling

Method

Heat the oven to 200C/fan 180C/gas 6.

Flatten out the thighs.

Put a small amount of stilton into the centre of each and roll up so that the cheese will not escape.

Wrap a slice of proscuitto ham around each piece of chicken to hold together. Place seam side down on a greased baking tray.

Roast for 35/40 minutes until they are cooked through and the ham is crisp.

PEA PUREE

Put a knob of butter into a saucepan, add the peas and boiling stock, return to the boil and simmer for 3/4 minutes.

Blitz with a hand blender until the peas are pureed.

Cooks Comments and Tips

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