4 boneless chicken breasts

Bacon strips

Cream cheese

Onion marmalade

1. Preheat oven to 190c
2. Combine cream cheese and onion marmalade
3. Flatten chicken and spread with cream cheese, roll up, cover with bacon strips , secure with toothpicks.
4. Place in baking dish, bake uncovered for 30-35 minutes or until chicken juices run clear.
5. Discard toothpicks and serve withe cranberry sauce

6 tbsp vegetables oil,  2 onions (sliced),1 tsp finely  chopped fresh ginger, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp crushed fresh garlic , 1 tsp chilli powder (or just a little , depending on your taste)  2-3 tbsp fresh coriander leaves,  150 ml water, 1 large potato, 1 400g canned chickpeas , drained, 1 tbsp lemon juice.

Heat the oil in a large heavy based saucepan. Add the onions and cook , stirring occasionally, until golden. Reduce the heat , add the ginger , ground cumin, ground coriander, garlic, chilli powder,  coriander,  and stir-fry for 2 minutes.

Add the water to the mixture in the saucepan and stir to mix.

Using a sharp knife , cut the potato into dice then add with the chickpeas to the saucepan. Cover and leave to simmer , stirring occasionally, for 5 -7  minutes.

Sprinkle the lemon juice over the curry. Transfer to serving dishes and serve hot.

I personally add some chopped up chicken  to the dish when cooking the onion.