The recipe (serves four)
1. First, make the relish. Heat the olive oil in a frying pan, then add the shallots and chilli and fry for about 5 minutes, until softened but not coloured.2. Add the butternut squash cubes and fennel seeds and fry for a couple of minutes longer, then cover the pan and cook for 15 minutes, or until the squash is tender but still holding its shape.3. Add the vinegar, raise the heat a little and simmer until reduced by about two-thirds. Taste, and adjust the seasoning, then leave to cool. Stir in the pumpkin seeds and flat-leaf parsley, plus a drizzle of olive oil, if you like.4. Next, trim the fennel bulbs and cut them into quarters if small, eigths if large, making sure the pieces stay attached at the root end.5. Season the chicken breasts with salt and pepper. Heat the rapeseed oil in a heavy-based frying pan, add the chicken breasts, skin-side down, and cook over a medium heat until golden brown underneath.6. Turn the breasts over and transfer them to a small roasting tin. Place them in an oven heated 180C (Gas Mark 4) and cook for about 15 minutes, until there is no pinkness inside when you insert a knife.7. Meanwhile, add the fennel pieces to the pan in which the chicken was browned and cook over a low to medium heat, turning every 5 minutes, until they are golden and tender. Season to taste.8. Serve the chicken accompanied by the fennel pieces and the butternut squash relish.