Zesty Thyme Chicken in a Creamy White Wine Sauce with White Kampot Pepper & Fresh Fettuccine

Just thinking about this plate of food makes me hungry. YUM! With such fresh, delicious produce here in the UK, it's an absolute pleasure to put together meals like this, and it's perfect with either pasta or root veg.

This meal will take roughly half an hour to cook, depending on the speed of your preparation and clean up. I like to put everything in the dishwasher before we eat, as it makes for a more relaxing post-supper mood.

You'll need:

• 4 humans ready for deliciousness
• 4 chicken breasts
• At least 1 bottle of white wine (relax, only 150ml to cook with)
• Fresh thyme
• 1 red onion
• 2 cups of mange tout
• 2 cups of closed-cup white mushrooms
• 2 garlic cloves
• 300ml fresh cream
• Butter
• Fresh/dried pasta or a root vegetable, such as potato or parsnip
• Parmigiano Reggiano DOP (or any salty, hard cheese)
• Extra virgin olive oil
• 1 lemon
• Salt flakes
• Stony Groves White Kampot Pepper

Roughly cut a red onion. Snip thyme leaves off the plant. Wash and dry them, but don't cut until just before serving. Zest a lemon, cut chicken breasts into chunks, finely grate cheese, and slice the mushrooms. Place deep pasta bowls in oven at 50 degrees. Boil a large pot of water, place mange tout in the pot, and bring to the boil 5 minutes before either the pasta or root veg is cooked.

Place either fresh or dried pasta into another pot of boiling water, bring back to the boil and cook pasta for the required time (allowing 9 minutes or so for the chicken). If you're having root veg, then bring to the boil for the required cook time.

Gently fry the red onion at a medium temperature with a large tablespoon of butter (don't be stingy). Once nearly cooked, add the chicken, lemon zest, and another generous tablespoon of butter. Increase the heat.

After a few minutes, add the garlic and fry for another two minutes or so. Add 150mls of white wine and fry for a final two minutes or so (or until chicken is cooked through). Pour in the cream, salt, and loads of cracked Stony Groves White Kampot Pepper. Mix well and simmer for three minutes while stirring, then take off the heat.

Drain the pasta and veg, add two tablespoons of olive oil to pasta, then put the pasta in the bowls. Pour chicken and mange tout over pasta or veg, add grated cheese, cut thyme, a decent squeeze of lemon, then sprinkle with more salt and cracked Stony Groves White Kampot Pepper.

Serve with the open bottle of wine, if there's any left. If not, open another.