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2 chicken breasts skin on

Half a celeriac cut into equal size cubes

6 or cherry tomatoes

1 red pepper cut into equal size pieces

1 courgette cut into equal size pieces

3 or 4 garlic cloves bashed but unpeeled

6 tablespoons of balsamic vinegar

1 tablespoon dried thyme

Salt

Pepper

preparation 5 mins • you cook for 8 mins • total time 48 mins

Serves 2

Watch a 30 second preview of my cook-along video below

This is a really tasty healthy dish with the mix of veg creating really nice contrasting texture and flavours. Add in the the syrupy sweetness from the reduced balsamic vinegar and it's just fantastic. It's a really easy one too as the preparation simply consists of chopping some veg! This is a three part recipe. In part one we prepare and cook the veg. In part two we cook the chicken and make the balsamic reduction. In part three we finish off and serve!

Frying pan to cook the chicken

Baking tray if your frying pan can't go in the oven

Baking tray for the veg

Small saucepan for the balsamic vinegar

Spoons to stir

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This week's newsletter recipe is for my Tangy Lamb Tagine. This is a great dish packed with flavour - all you have to do is throw a bunch of ingredients in a pot and let them cook for a couple of hours and the result is magic! Slow cooked lamb shoulder, with the sweetness of apricot and the gentle heat of cayenne pepper - this dish will warm up your senses in no time.

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Preheat your oven to190c. Take the chopped veg and place them on a baking tray and season with a good pinch of salt and pepper. Take the garlic cloves and give them a bash with the palm of your hand to open, them add them to the veg. Sprinkle over the dried thyme and then drizzle with olive oil and pop it in the oven.

The veg will take 30 minutes in the oven, however if you give it 15 minutes then carry on as below, everything will be ready at the same time.

After 15 minutes, put a frying pan on to get nice and hot for your chicken. Season the chicken breasts on both sides, add a swirl of olive oil to the pan and place the chicken skin side down in the pan. All this needs is 30 seconds either side to seal the chicken and get some colour on it. Take your pan and put it in the oven for 10 minutess (or transfer to baking tray if you can't put your pan in the oven).

Next put 6 tablespoons of balsamic vinegar in a small pan and heat it gently until it bubbles and reduces. After about 2 mins it should've reduced right down to a syrupy consistency. Leave this to cool in the pan until the chicken is ready.

After 10 minutes, take everything out of the oven and you're all done.

To serve, put a mix of veg in the middle of a plate and tidy into a pile with your hands. Slice the chicken breasts at an angle two or three times then place gently on top of the veg. Take your balsamic reduction and using a teaspoon, drizzle it round the outside of the veg in a nice circle and it's done.

I hope you enjoy it!

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