Tom Daley's chicken, mozzarella and pesto filo parcels

I’m in the middle of planning wedding with Lance… I’m looking forward to 2017

As the nation continues to try and work off those festive treats, we’re turning to Olympian Tom Daley to help get us back into shape. He’s swapped the diving board for the chopping board as he whip us up some healthy chicken, mozzarella and pesto filo parcels.

Recipe taken from Tom's Daily Plan by Tom Daley

Serves: 2

Ingredients

1 tbsp olive oil8 large basil leaves, finely chopped1 tsp pine nuts225g skinless, boneless chicken breast or thigh meat, chopped3 sundried tomatoes, finely chopped125g mozzarella, chopped4 rectangular sheets (about 170g) of filo pastry20g butter, meltedSalt and freshly ground black pepper

Method

Preheat the oven to 200C/180C fan/gas 6. Preheat a baking sheet.

Put the oil, basil and pine nuts in a mortar and grind them with a pestle until smooth. If you don't have a pestle and mortar, just chop the basil and nuts as finely as you can. Season well.

Put the chicken, tomatoes and mozzarella into a bowl and add the pesto. Season well and stir everything together.

Lay the 4 sheets of filo pastry on a board then cut them in half to make 2 squares (each piled with 4 sheets). set one pile aside and with the other pile, twist each square around slightly to make a star outline.

Spoon half the mixture on to one of the piles of pastry.

Brush a little melted butter around the base, then gather up the outsides and scrunch them together to make a large money bag shape.

Brush half of the remaining butter over the top. Do the same with the remaining ingredients and filo.

Transfer the parcels to the preheated baking tray and bake them in the oven for about 25 minutes until golden. Serve with some green vegetables or salad.