You know those days where everything that can go wrong, does go wrong? Well earlier this week, while I was fighting a few little fires at work, I got a call from Chloe whose bike key had snapped in her ignition.

This was her spare key, the original having been lost somehow, somewhere in Dockyard months ago. I had literally just put the phone down when I had a WhatsApp from the guy painting our roof.

A swarm of bees had flown down one of our chimneys and was zooming round the house.

I love bees. But outside-only. I turn into one of those panicked, flapping people when I’m inside with a bee and can’t get away. And there’s something about being pregnant with uninvited insects inside my home that made me go slightly bananas.

Fortunately, a beekeeper was already just up the road, having evicted the same swarm from a house nearby.

So the solution was easy, but who knows where they ended up next. Check your chimneys, people!

Next, I was told that the chemicals used to fog out the bees were not pregnancy-friendly.

The Irishman was dispatched on an emergency mission and did an amazing job of airing everything out before we returned. But I was still deeply suspicious ― unseen chemicals are worrying, especially when you are growing a human!

By the time I got home, having solved the work dramas, bike dramas and ― by proxy ― the bee dramas, I was exhausted.

Did I want to cook? Nope. Did I want a large glass of wine? Yes! Did I have it? Nope. But am I still thinking about how crisp and delicious it would have been? Yes!

Given that wine for dinner wasn’t an option, but also given that I just don’t love getting takeout, I pulled together something easy instead that ended up being delicious and very worth the effort!

I know I am biased, but I do find Miles Market so easy for deli options that are as nutritious as if you made it at home. I often buy the grilled chicken or salmon, the grilled Mediterranean veg and the sweet potato mash for a quick and easy dinner.

This time though, I picked up the Harry’s fresh marinara sauce and made a spontaneous Italian that was so good! If you try it, enjoy!

Chicken thighs in Harry’s Marinara Sauce

(serves 4)

Ingredients:

Light olive oil

Salt & Pepper

1 pack chicken thighs, ideally organic

1 small pack mushrooms (optional), washed and sliced

1 large head broccoli, cut into florets

1 box Harry’s marinara sauce

4 servings pasta (we use Tinkyada brown rice pasta, but any will do!)

Fresh basil (optional)

Method:

1. Preheat the oven to 325F

2. Brush a large casserole dish with light olive oil and heat to medium

3. Season the chicken thighs with salt and pepper and add to the pan

4. Turn the thighs once lightly coloured and brown the other side. Transfer the thighs to a plate.

5. Add the mushrooms to the pan with ½ tbsp light olive oil and sauté til they have softened a little.

6. Add the chicken back to the pan and then cover with the sauce. Add ½ cup water too. Cover with lid and heat until bubbling.

7. Once bubbling, transfer to over and bake in the oven for 1 hour.

8. Meanwhile cook the pasta and steam the broccoli.

9. Once the chicken is cooked, pop it on the stove top and pull the chicken apart using forks. It should be nice and tender!

10. Add the pasta and broccoli to the pot and toss all together. Check seasoning and add more if necessary. Serve in warm bowls and garnish with fresh basil if you wish.

• The advice given in this article is not intended to replace medical advice, but to complement it. Always consult your GP if you have any health concerns. Catherine Burns BA Hons, Dip ION, BNTA is a fully qualified Nutritional Therapist trained by the Institute for Optimum Nutrition in Britain. Join Catherine on Facebook: www.facebook.com/nutrifitandnaturalnutritionbermuda or instagram @naturalbda