MMMMM-------------------FOR THE APPLE COMPOTE------------------------ 50 g Light muscovado sugar 1/2 Red onion; finely chopped 2 Red-skinned eating apples 1 tb Lemon juice 2 Fresh tomatoes 150 ml Red wine 1 sm Bunc fresh sage or 1 tsp -dried 25 g ButterMMMMM------------------FOR THE FONDANT POTATOES----------------------- 2 Medium-sized potatoes approx -150g/5oz; par-boiled for 10 ; each, minutes 150 ml Vegetable or chicken stock; -heated to boiling ; point 1 pn Saffron or 1/4 tsp turmeric 1 tb Dried chives Knob of butter 1 Heat a griddle pan. Melt the butter in a frying pan and fry the onions for the compote. 2 Core the apples and cut into chunky slices or dice. Add to the onions with the sugar and wine, and cook until the apples soften. 3 Place the chicken breasts between two sheets of greaseproof paper and flatten with a rolling pin to make them into thin escalopes. 4 Crush the garlic into the olive oil and brush both sides of the escalopes with oil. Season well and cook for 10-15 minutes, depending on the thickness, turning once. 5 Cut the potatoes into thick slices approximately 1cm/ 1/2" thick, keeping the skins on. Mix the stock with the saffron and chives. 6 Put the potatoes into a shallow pan and pour the boiling stock around the potatoes. 7 Place a little knob of butter on top of each slice and season well. Simmer for 10 minutes until the stock has been absorbed and the potatoes are tender. 8 Skin two tomatoes. Make a cross in the top and plunge into boiling water or place in the gas flame. Remove the skin, cut in half, de-seed with a teaspoon and dice finely. 9 Add to the compote. Chop the sage and add to the pan. Reserve a couple of leaves for garnish. Serve the chicken with the compote and the potatoes. Recipe by: Cant Cook Wont Cook