Black Pudding and Apple Stuffed Chicken Breasts

Heat the oven to 190°C fan. Warm the olive oil in an ovenproof frying pan over a medium heat.

Add the onion and garlic and cook for 3–4 minutes until softened. Stir in the diced apple and cook for 2 minutes more, then tip the mixture into a bowl to cool slightly.

Mix the cooled apple mixture with the crumbled black pudding, thyme, salt and pepper.

Cut a pocket into the side of each chicken breast without slicing all the way through. Fill with the stuffing and secure the opening with a cocktail stick if needed.

Wipe out the pan, add the butter and sear the stuffed chicken for 2–3 minutes on each side until golden.

Pour the cider around the chicken, then transfer the pan to the oven. Roast for 25–30 minutes, until the thickest part reaches 74°C.

Rest the chicken for 5 minutes, then spoon over the cider pan sauce and serve.