Heat tbsp of olive oil in an oven-proof skillet and add chorizo. Cook for 2 mins, stirring regularly, until chorizo releases it’s oil into skillet, then add sweet red pepper and garlic, cook for 3-4 mins, until soft, then stir in cream fraiche and remove from pan.

Slice pockets, roughly 1” deep, into the fat part of each chicken breast, then stuff with cheese and chorizo-sweet red pepper mixture. You can enclose chicken breast filling with toothpicks if you wish but this is not essential.

Drizzle each chicken breast with a little olive oil, then coat all over in cajun seasoning.

Transfer stuffed chicken breasts to oven proof skillet and bake for 25 mins, basting once or twice throughout cook time.

For the mashed potatoes. Boil potatoes for 15 mins, until soft, then drain and mash until smooth. Add butter, milk and chives, then season taste. Mix and whip together using a wooden spoon until soft, creamy and fluffy.