Cheese please!

Want something hearty and delicious to eat this month? Check out these comforting cheese-infused dishes, courtesy of BBC Saturday Kitchen's James Martin

JAMES'S TIP

Make sure you use full-fat versions to ensure the best flavour and texture

Ghicken stuffed with herbs and ricotta

SERVES 4

READY IN 1 HR 30 MINS, PLUS RESTING

● 100g ricotta

● A few sprigs of' mint

● 1 small bunch of' coriander

●1 large chicken

● Olive oil, for drizzling

FOR THE SAUCE

● 1tbsp olive oil

● 1 shallot, diced

● 300g wild mushrooms, chopped

● 159 butter

● 300m\ veal jus

● 50m\ white wine

● 50m\ double cream

● A few sprigs of' tarragon

1. Preheat the oven to 200C/Gas 6.

2. Pop the ricotta and herbs into a food processor and blitz until smooth. Transfer to a piping bag and snip the end off.

3. Use your fingers to release the skin over the chicken breasts and create a pouch, then pipe the cheese and herb mixture under the skin. Put the chicken onto a roasting tray, then drizzle with olive oil and season. Roast for 1 hr 10 mins, then remove from the oven and leave to rest for 20 mins.