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Mary Berry has a wide range of dishes that are perfectly suited to cooking at this time of year. The beloved TV chef has made home cooking easy with her straightforward, no-fuss recipes.

One of her most popular dishes is Tuscan chicken, which serves six people. It uses ingredients that most households are likely to have already and can even be prepared a day in advance to cut down on time. Spring is an ideal season to enjoy fragrant dishes that don't require hours in the kitchen.

Mary has even admitted that her Tuscan chicken ranks among her personal favourites.

The recipe description reads: "Based on a classic, this is one of our favourites for an easy supper. Use chicken breasts, if you prefer." The dish can also be frozen, making it a brilliant option for batch cooking or saving leftovers for another day.

Ingredients

• Six large skinless chicken thighs, with bone
• Two tbsp plain flour
• Two tsp paprika
• Two tbsp olive oil
• Large onion, finely chopped
• Large red pepper, deseeded and finely diced
• Two garlic cloves, crushed
• Two tsp tomato puree
• 30g sun-blushed tomatoes, chopped
• 150ml white wine
• 150ml chicken stock
• 150ml pouring double cream
• 150g baby spinach
• 55g Parmesan, grated

Method

Begin by seasoning the chicken thighs in a bowl. Add the flour and the paprika, followed by salt and pepper. Toss everything together until well coated.

Heat the oil in a large, deep frying pan over a high heat. Add the chicken and fry for three to four minutes on each side until golden brown and crisp. Set aside on a plate.

Reduce the pan to a medium heat and add the onion and pepper. Fry for four to five minutes until softened, adding more oil if required.

Add the garlic and fry for 30 seconds.

Add the tomato purée, tomatoes, wine (if using) and stock. Stir well before bringing to the boil.

Return the chicken to the pan along with any resting juices. Cover and reduce the heat, allowing the dish to simmer for around 30 minutes, or until tender.

Pour in the cream and add the spinach to the pan, stirring until wilted. Take the pan off the heat and finish with a generous sprinkle of Parmesan. Serve immediately alongside green vegetables or new potatoes.