Instructions: In a bowl whisk together the garlic sugar and balsamic vinegar.

Stir m the tomatoes and seasoning; set aside.

Place the spring onions butter and milk in a small pan bring to boil on the boiling plate then cover and place at the front of the simmering oven for 15 minutes to infuse.

Cut potatoes into even sized pieces and place in a pan of salted water.

Bring to a fast boil on the boiling plate then pour away all but 10mm of the water.

Cover the pan and cook the potatoes at the back of the simmering oven until tender.

Drain dry and mash.

Beat in the flavoured hot milk mixture and season.

Keep warm.

Season the chicken.

Heat the oil in a large heavy based frying pan add the chicken and cook skinside down on the boiling plate for 6 to 7 minutes. Tom over and cook for a further 6 to 7 minutes or until golden.

Transfer to the simmering plate until they are cooked right through to the centre.

Add the tomato mixture; bubble for 2 to 3 minutes.

To serve arrange the chicken breasts on top of the champ then spoon the tomatoes and juices over.

If the tomato juices reduce too much add a little water to the pan. The combination ofchamp (mashed potato made with onion flavoured milk) chicken and the cherry tomato dressing makes this a great recipe for all the family.

Serves 4

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.