Mix together Cheese Polenta and freshly ground black pepper. Beat the egg into a shallow dish and dip the chicken into it then coat in the cheese mixture. Heat the butter in a large pan and cook the chicken until the coating is golden and the chicken cooked through, about 5 mins each side. Test with a skewer to make sure the juices run clear. Serve on top of the heated tomatoes.

Oven Gas Mk 3 160C. Sift the flour, bicarb and cinnamon together. Put the butter, sugar, syrup and treacle in a pan and heat gently till the butter is melted. Remove from the heat and add the orange rind and juice, the egg and flour mixture. Beat until smooth with a wooden spoon and pour into the prepared tin. Cook for about 1 hour until firm and springy to the touch and cool on a wire rack