Mary Berry has shared her recipe for a traybake, chicken tartiflette.

This comforting dish combines creamy and cheesy sauce with tender chicken, bacon and potatoes, making it the perfect cosy meal to warm up after a long day. describes it as "A take on the classic tartiflette, which is a dish of potato, bacon, onions and Reblochon cheese traditional in the Alps."

With just around the corner, this easy-to-make dish could be the perfect way to impress a loved one or simply if you're craving something creamy and delicious for dinner. The recipe was first featured in her cookbook 'Mary Makes it Easy' and takes less than 10 minutes to prepare and roughly 45 minutes to cook in the oven.

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Mary advises: "Choose a smoked cured ham of your choice. If you can't find Reblochon, use Brie or Camembert instead. "

Ingredients (serves six)

• 500g of new potatoes
• 200g of button mushrooms
• 200ml of white wine
• 150ml of double cream
• 115g of reblochon cheese (or your cheese of choice)
• Eight slices of smoked parma ham (or any smoked ham)
• Six skinless and boneless chicken breasts
• Two onions
• Two garlic cloves
• One tablespoon of grainy mustard
• One tablespoon of chopped thyme
• One tablespoon of chopped parsley
• Lemon juice
• Salt and pepper
• Olive oil

Method

The cooking process begins with preheating the oven to 200C, 180C for a fan oven or Gas Mark 6, followed by chopping up parma ham, potatoes, onions and garlic, seasoning them and roasting in the oven for about 25 minutes.

Once prepared, take the roasting tin out of the oven. Mix in the mushrooms, wine, cream and cheese into the traybake mixture, reports . In the meantime, wrap each chicken breast with a slice of parma ham.

Position the wrapped chicken on top of the vegetables and then put it back in the oven. Cook for approximately 20 minutes until the chicken is thoroughly cooked and the vegetables are soft. Take the chicken out of the tin and place it on a warm plate to rest.

Stir in the mustard, lemon juice, thyme and parsley into the traybake. Your delicious French-inspired chicken traybake is now ready to be served. To serve, cut each chicken breast into three and spoon over the vegetables and sauce. Serve while it's still hot.