Instructions: Blend in a food processor (or with a pestle and mortar) the roasted almonds until roughly smashed. Then add the tablespoons of mascarpone, lemon zest and juice. Blend and season.

Working from one side of each chicken breast, slip your fingers between the skin and the flesh, being careful not to completely remove the skin. Push one good spoonful of the almond-mascarpone paste in the gap of each breast, then press the skin firmly back, saving any leftover paste.

Using a hot nonstick pan, drizzle it with a little olive oil and place the breasts skin side down. After a minute, when they are lightly golden, turn them to seal the other side. (If you dont have a pan with a metal handle, transfer to a roasting tray at this point.) Place in the pre-heated oven for around 10 minutes, until cooked.

Meanwhile, cut the fennel in half lengthwise, then into thin slices. Throw into a medium hot pan with a little olive oil and seasoning, stir in a couple of tablespoons of water. Cover and leave to cook slowly - about 5 to 10 minutes.

Note: The cook time for the fennel overlaps the cook time for the sauce.

When the chicken is cooked, remove to a warm plate and rest for 5 minutes, while you move the pan or tray back on the heat and add the glass of wine and stock. Allow to cook down to almost nothing, not forgetting to scrape the pan bottom for all its goodness.

Finish the sauce by stirring in the rest of the mascarpone and any remaining paste, keep on the heat so it continues to simmer until it coats the back of a spoon. Season to taste.

By this point the fennel should be just cooked. Season and chuck in the spinach, leave to wilt down. Serve the chicken with the fennel and spinach, drizzle the sauce over and around the chicken. Try with a nice glass of chardonnay.

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