Daniel Galmiche cooks chicken and cucumber en papillote with toasted almonds on Saturday Kitchen with James Martin.

Daniel says: “Cooking the chicken breasts in paper parcels keeps them moist and tender. Served with a lightly spiced cream sauce.”

The ingredients are: 4 chicken breasts, skin on, 20g unsalted butter, 2 tbsp sunflower oil, 1 cucumber, peeled, halved lengthways and deseeded, 2 tbsp olive oil, 1 tsp smoked sweet (mild) paprika, 250ml whipping cream, 1 tbsp chopped flat-leaf parsley, 2 tbsp flaked almonds, toasted, to serve and sea salt and freshly ground black pepper.