The members of the WI have always been well-known for their skills with cooking and baking, amongst their many other talents of course!

A few years ago, Keevil & District WI decided to produce their own cookbook containing some of their favourite recipes. Copies of this handy little cookbook called ‘What’s Inside?‘ are still available to purchase from Janice Maskrey (01380 870438) for £6.00, the money from which is ploughed back into WI funds.

In the meantime, we are going to feature one of the recipes here on a monthly basis. We would like to thank the members of Keevil & District WI for their generosity in contributing their favourite, tried and tested recipes with us.

Chicken with Tallegio

(Serves 6)


6 skinless & boneless chicken breasts

175g Tallegio cheese cut into cubes (take cheese straight from fridge)

3 tbsps basil pesto

2 tbsps fresh chopped basil

3 tbsps full-fat cream cheese

50g fresh breadcrumbs

Salt and pepper


Preheat oven 200°C/Gas 7

Arrange the chicken in a single layer in an ovenproof dish.

Mix Tallegio, pesto, basil and cream cheese in a small bowl and season with salt and pepper.

Spread mixture over chicken breasts.

Sprinkle with breadcrumbs.

Bake for 30 minutes or until chicken juices run clear and breadcrumbs are brown.

Tip – Serve with cherry tomatoes roasted in olive oil and balsamic vinegar.

Recipe by Janice Maskrey