Instructions: Pour some boiling water over the saffron strands and leave to infuse, preferably overnight. Roughly chop the tomatoes and put them in a non stick saucepan with all the other ingredients except the stock and the cream.

Simmer, stirring from time to time, reducing the liquid until the mixture begins to crackle and fry in the oil. Add the chicken stock and the saffron liquid, simmer again, reducing to about 6oz.

Saute the chicken pieces in a little oil. Add the saffron mixture, bring to the boil and season. Simmer until cooked.

Divide the dish in half and remove the legs, leaving the breast in the pan. Add the cream to the half still in the pan and leave to simmer to the required consistency. Plate the other half, spoon the saffron mix over and garnish with half the rice and the olives.

Using another plate, dish up the breast of chicken and strain the sauce. Garnish with the rest of the rice and some chopped herbs.

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