Nadia Sawalha cooked a tasty light casserole with pesto for the summer on Lorraine.

The ingredients are: 2 tbsp olive oil, 3 rashers smoked streaky bacon, cut into 1cm strips, 20 Chantenay carrots, 1 large leek, trimmed washed and chopped into 1cm rounds, 1 large glass of white wine, 300ml of chicken stock, 4 large skinless chicken breasts, fat trimmed, 100g frozen peas, 5 cubes frozen mixed herb pesto or 3 tbsp of the same pesto fresh (or you could use shop bought) and Salt and pepper.

For the pesto: 1 large bunch of basil, roughly chopped, 1 large bunch of mint, roughly chopped, 1 small bunch of parsley, roughly chopped, Zest of 1 lemon, 50g toasted pine nuts, 40g Parmesan cheese, grated and About 100ml olive oil.