1

Preheat the oven to 200ºC, fan 180ºC, gas mark 6. Put the dried mushrooms in a small heatproof bowl and cover with boiling water. Leave for 10 minutes, drain, then squeeze out the excess water and chop finely. Mix with the chopped Stilton and a little black pepper.

2

Cut a slit down the side of each chicken fillet to make a pocket. Stuff with the mushroom mixture, then wrap each fillet in 3 slices of pancetta. Mist a small flame-proof baking dish with cooking spray and put the chicken parcels in it, then mist the tops with cooking spray. Cook in the oven for 20 minutes or until cooked through.

3

Meanwhile, steam the baby carrots for 3 minutes or until just tender. Melt the spread in a pan, add the carrots, the sugar and some seasoning. Cover and cook for 2-3 minutes or until glossy. Transfer to a warm serving bowl, then wilt the spinach in the same pan.

4

Divide the vegetables between 2 plates and top with the chicken. Put the baking dish with its juices over a medium heat, add the Champagne and let it bubble for a minute or so, then stir in the cream and chives. Season to taste and warm through. Spoon the sauce over the chicken to serve.