Method

1. To make the potato bake, place the potato slices in an oven proof baking dish. Combine the cream and jarlsberg in a small bowl and season with salt and pepper. Pour over the potatoes then sprinkle with parmesan. Bake in the oven for 30 minutes or until potatoes are just tender. Remove from the oven and top with the cherry tomatoes, sprinkle with paprika, bake a further 10 minutes. Stand for 10 minutes before serving.

2. To make the stuffed chicken, preheat your oven to 180 degrees Celsius butterfly the thigh fillets, lay 2 slices of mozzarella and one basil leaf on one side of each fillet. Season with salt and pepper and drizzle with a little olive oil. Fold over the other side of the fillet and secure with a tooth pick. Heat an oiled oven proof frying pan over a medium-high heat. Add chicken and cook for 2-3 minutes on each side or until browned. Bake for about 15 minutes or until cooked through.

3. To make the spinach and bacon sauce, blanch the spinach in a large saucepan of boiling, salted water for 1-2 minutes or until wilted. Drain and refresh into a bowl of cold iced water, then drain well. Squeeze all excess liquid from spinach using hands and roughly chop. Heat an oiled frying pan over a medium heat. Add the onion, garlic and bacon for 5-8 minutes or until onion has softened. Add the spinach and season with salt and pepper, cook a further minute. Transfer the mixture to a food processor and process until smooth, pour into a bowl and stir through the sour cream.

4. To make the salad, combine the vinegar, orange juice and garlic in a bowl, whisk until well combined, drizzle in the oil and continue to whisk until emulsified. Place the mesclun in a bowl, drizzle with dressing, season with salt and pepper and toss to combine.