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If you prefer, stuff the chicken breasts with the leek mixture (no need to add water) and wrap in Parma ham.

Chicken and cheesy leek bake

leeks, finely sliced

chicken breasts

g (3 ounces) ciabatta-style bread, ton into small pieces

olive oil

Artichoke pesto ravioli

150 g (5 ounces) chargrilled artichokes (reserve oil)

g (2 ounces) walnut halves

g (2 ounces) Parmesan cheese

spinach

Extra virgin olive oil

This quick and easy chocolate cupcake recipe only takes only 35 minutes to make. Perfect if you're looking for a quick bake or are new to baking.

Easy Chocolate Cupcakes

150 g (5 ounces) unsalted butter, softened

150 g (5 ounces) caster sugar

eggs,

vanilla extract

175 g (6 ounces) self-raising flour

g (1 ounces) cocoa powder

150 g (5 ounces) unsalted butter,

300 g (11 ounces) icing sugar, sifted

milk

Preheat oven to 180°C (160°C fan) mark 4. Line a 12-hole bun tin with cupcake cases. To make the cakes, put butter and caster sugar into a large bowl. Crack in the eggs and add the vanilla extract. Sift over flour, cocoa powder and a pinch of salt.

Beat ingredients together using an electric hand whisk, then divide mixture among cases. Bake for 15-20min until firm and a skewer inserted into the centre comes out clean. Cool on a wire rack.

To make buttercream, put the butter, icing sugar and milk into a large bowl and beat with the electric hand whisk. Spread over cooled cakes and serve.&nbsp;

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Chicken and cheesy leek bake

Artichoke pesto ravioli

Easy Chocolate Cupcakes

Top 3 food newsproducts recipes from across the web

The most viewed food newsproducts recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Chicken and cheesy leek bake

Artichoke pesto ravioli

Easy Chocolate Cupcakes

The most viewed food newsproducts recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine