Last night's creation: Chicken with Squash Recipe Book: Fortnum & Mason - The Cook Book Review: 🌟🌟🌟🌟🌟 Tasty. I really liked the look of this recipe so I thought I'd give it a bash for tea last night and I was pleasantly surprised. The squash relish was lovely, sweet, aniseedy and has a bit of a kick from the chillis and fennel and chicken cooked perfectly. It wasn't a quick recipe to make, but I suppose some of us have a bit more time on hands at the moment during this shite show of a pandemic. If you're looking for something a bit different to do with a chicken breast, then certainly give this recipe a try. Please note, I had to ask my butcher for chicken breasts with skin on as Sainsbury's didn't stock them in the meat aisle. Full Recipe Below Serves 2 Ingredients: 4 fennel bulbs 4 chicken breasts, skin on 80ml rapeseed oil salt and freshly ground black pepper For the butternut squash relish 4 tablespoons olive oil 2 shallots, finely diced 1 red chill