* 6 tablespoons freshly chopped Mixed herbs (e.g. Chives, Parsley, Tarragon)
* 4 skinless Chicken breasts
* 2 tablespoons Olive oil
* 4 stalks Cherry tomatoes on the vine
* ½ teaspoon Caster sugar
* 1kg floury Potatoes, peeled and cut into large chunks
* 200ml Milk
* 2 x 100g Capricorn Somerset Goats' cheese, roughly chopped

===Method===
* Spread the Herbs out on a plate, then drizzle 1 tablespoon Oil over the Chicken breasts and season lightly. Roll in the Herbs to coat completely then place on a Baking tray.
* Add the Tomatoes on the vine, drizzle the remaining Oil over the tomatoes and sprinkle with the Caster sugar.
* Roast the Chicken and Tomatoes for 15-20 mins or until the juices of the chicken run clear when pierced. Rest the chicken for 5 mins before slicing.
* Meanwhile, Boil the Potatoes in a large pan of lightly Salted water until tender. Drain into a Colander.
* Place the pan back on the heat and add the Milk and Capricorn Somerset Goats' cheese, stirring until most of the Cheese has melted.
* Mash the Potatoes into the molten Cheese, adding seasoning to taste.

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