Angelique Gerber, actress and presenter, loves pasta, preferably with tomato sauce and basil.

 “I love saucy dishes, tomatoes are healthy and the onions add taste! I always make a light salad with pasta,I cut tomatoes and onions and add coarse salt and pepper and vinegar. This goes perfectly with a heavy meal.”

She believes that no matter what you make, or how simple it is, if it is made with love it will always be delicious to friends, family and loved ones.

Cordon Bleu Chicken

6 portions

CHICKEN

6 chicken breasts, skin and bone removed

6 slices ham

6 slices cheddar cheese

cocktail sticks

TO COAT

125 ml (½ c) cake flour

5 ml (1 t) salt

15 ml (1 T) chicken spices

VEGETABLES

pat butter

3 onions, chopped

6 carrots, peeled and cut into thin slices

1 small butternut, peeled and diced

250 g (1 packet) fresh string beans

1 green bell or sweet pepper, deseeded and diced

1 red bell or sweet pepper, deseeded and diced

250 g (1 packet) mushrooms, cut in half

salt and pepper to season

250 ml (1 c) room

1 Chicken Make horizontal cuts in chicken breasts but do not slice right through.

2 Fill with ham and cheese and secure with cocktail sticks.

3 To coat Mix flour, salt and chicken spices in shallow dish.

4 Coat chicken breasts well.

5 Heat a bit of oil and fry chicken over medium heat until golden brown.

6 Keep warm while vegetables are prepared. Remember to remove cocktail sticks before serving.

7 Vegetables Heat butter and fry onions until almost soft. Add carrots, butternut and string beans and sauté for 10 minutes.

8 Add bell peppers and mushrooms and sauté another 3 minutes.

9 Dish vegetables into roasting dish. Season with salt and pepper.

10 Pour cream over and roast for 10 minutes until vegetables turn golden.

11 Serve warm.