Spicy Spinach and Carrot Muffins

200ml semi-skimmed milk
25g butter
100g spinach
250g plain flour
1 tbsp baking powder
1 tsp bicarbonate of soda
2 medium carrots
good pinch of crushed dried chillies
good pinch of black pepper
50 g fresh Parmesan
75 g savoury seeds mix
1 egg, lightly beaten

Preheat oven to 190C. Place the milk and butter in a large pan over a high heat. When the butter has melted, stir in the spinach and bring just to the boil. Remove from heat and pour into liquidiser or food processor. Whizz until spinach is finely chopped. Allow to cool for 10 minutes.
Sift the flour, baking powder and soda into a large bowl. Add the coarsly grated carrot, chillies and season. Stir in most of the Parmesan and seeds, reserving a tablespoon of each. Add the egg to the spinach mixture, then beat with a wooden spoon together with flour. Divide between muffin cases, sprinkle with reserved seeds and Parmesan. Bake for 20-25 minutes.

Chicken with Grainy Mustard Sauce

2 boneless chicken breasts
6 rashers of streaky bacon
250 g spinach leaves
60 g firm goat's cheese
2 tbsp olive oil
200 ml stock
200 ml white wine
4 heaped tbsp -->crème fraîche
1 heaped tsp wholegrain mustard

Flatten each breast to 1 time it's original width. Stretch 3 bacon rashers on a board into rectangle. Lay a breast on top, repeat with remaining bacon and chicken. Cover each with 4 spinach leaves, put cheese cubes in the middle. Season with pepper. Roll each one up, secure with cocktail sticks.
Heat half the oil in a frying pan. Cook the chicken over a high heat for 3-4 minutes until golden, turn, cook for 3-4 minutes more. Add stock and wine. Simmer for 20 min., turning chicken halfway. Remove chicken, stir in crème fraîche and mustard.
Heat remaining oil in a large pan, add remaining spinach, season. Cover and cook for 2 minutes to wilt the spinach.