Blitz the white bread, oregano and paprika in a food processor to make crumbs. Add the garlic, sun dried tomatoes and chicken mince and blitz again to combine (or mix together in a bowl, if your food processor isn’t big enough!)

Using wet hands (to stop them sticking) shape the mixture into 20 small meatballs - around the size of cherry tomatoes.

Add a little of the oil from the sun dried tomatoes to a large pan and fry the meatballs for around 5 minutes, turning regularly, to brown. Do this in batches if you cannot fit them all in one go. Once browned, remove from the pan.

Place the pan back on the heat, adding a little more of the oil if it has gone dry. Add the sun-dried tomatoes, garlic, oregano, thyme and chilli flakes.

Fry for one minute, stirring well, then add the gluten free flour and fry for another minute.

Add the chicken meatballs back to the pan along with the chicken stock, cream and lemon juice.

Bring to the boil then turn down to a low simmer. Place a lid on the pan and continue to simmer on a low heat for 10-15 minutes.

Stir in the chopped basil and parmesan, then serve straight away with extra chopped basil on top.