COOK CHICKEN ALEXANDER (Serves 1)

• Red and yellow peppers give the sauce its lovely deep colour
• An incredible versatile dish, it works well with potatoes, rice, pasta, and even as a pie
• This is COOK's version of the 70s dinner party classic Chicken à la King. The 'Alexander' comes from our co-founder Dale: it's one of his middle names. We're saving the other, Colchester, for a real emergency
• We only cook with higher welfare, British Chicken

Try it with:

• When the suns out, Chicken Alexander makes a lovely rich and creamy sauce for pappardelle pasta. Serve with a green salad on the side or try adding some sun blushed tomatoes and dressing with pea shoots
• Keep it simple with some rice and sugar snap peas, sliced in half and steamed quickly in a frying pan (just fill the pan to a shallow depth with boiling water and swirl round a knob of butter). It keeps the sugar snaps lovely and crisp and bursting with flavour and goodness
• If you're in need of some comfort food, try a Chicken Alexander pie. Just heat and add it to a pie dish, top with puff pastry, cut an X in the middle to let the air out, and brush with a beaten egg yolk. Cook in a pre-heated oven at 180 degrees for 20-25 minutes and serve with Creamy Mash