Known as Somerset chicken because of the cheddar cheese and apples, both of which are products of the county.
Season boneless chicken breasts (skin on) with a little salt and freshly ground black pepper and brown, skin-side down first,
in olive oil and butter. Transfer to an ovenproof dish and roast in a 190°C oven for 25 minutes. Keep warm. Meanwhile, fry
a chopped onion in a little more oil and butter until softened. Scoop to one side of the pan and add some sliced mushrooms
and fry these until starting to tinge with brown. Peel, core and thinly slice a couple of sweet apples and add these to the pan,
stirring everything together for a few minutes. Add a Tbs plain flour and a Tbs wholegrain mustard and cook for a minute or two,
then add a glass of dry cider and a similar amount of chicken stock. Bring to a simmer, stirring all the while until smooth and
thickened a little, then add a splash of double cream, 2-3 Tbs, and some chopped fresh sage leaves. Season with a little salt
and freshly ground black pepper. Pour this over the chicken, sprinkle with a good handful of grated cheddar cheese and place
under a hot grill for 4-5 minutes, until the cheese is golden brown and bubbling. Serve with a baked potato.