For two.

Cut 300g free-range skinless boneless chicken breasts into strips. Stir-fry them fairly gently in 2tbsp extra virgin olive oil in a frying pan. After four minutes, add a glass of dry white wine and let it bubble for a minute or two. Then add 150g of chopped-up dolcelatte cheese and about 150g of creme fraiche (if you have the low-fat stuff, throw it in the bin and rush to the supermarket to get the real stuff). Simmer for three or four minutes, remove from the heat, add 2tbsp snipped chives and season (easy on salt, plenty of freshly-ground black pepper).

In the meantime you need to boil up 250g of flat pasta. It could be pappardelle or fettuccini, in which case you need to sit at the table, or something shorter if you want to eat it off your knee with a fork in front of Strictly. But flat it must be. Gigli would be good. When al dente, drain quickly and throw into the chicken sauce. You may or may not need a bit of pasta water, so keep some back just in case. Mix well, add a bit of pasta water if it needs it (it tends to thicken as you eat it), put it in warm bowls and top with more freshly-ground pepper. The ultimate winter comfort food. Flavours incredible.