Plates of SUNSHINE

Enjoy the inviting flavours of the Mediterranean without leaving the comfort of your own kitchen - perfect to share

- JESSICA RANSOM

COOK'S TIP

For a meat-free version, replace the chicken with halloumi. Slice into strips and place on top of the veg for the final 15 mins of cooking.

RATATOUILLE CHICKEN

An easy and flavour-some one-pot supper that’s perfect for those evenings when you want to eat in the garden.

PER SERVING 383 cals, 17g fat, 3g sat fat, 14g carbs

SERVES 4

1 large aubergine, chopped into chunks

2 courgettes, halved lengthways, deseeded and chopped

2 red onions, chopped

1 red pepper, chopped

1 yellow pepper, chopped

Small handful of pitted green olives

4 garlic cloves, bashed

4tbsp extra virgin olive oil

Small bunch basil, leaves only

Few sprigs thyme, leaves picked

250g (9oz) cherry tomatoes, on the vine

1 lemon

4 chicken breasts, skin on

1 Heat the oven to 200C/Gas 6. Mix the aubergine, courgettes, onions, peppers, olives and garlic in the roasting tin, drizzle over 2tbsp of the oil and mix with your hands. Tuck in the basil and scatter over the thyme.

2 Place the tomatoes on top of the vegetables, quarter the lemon, squeeze the juice over the top and tuck the squeezed quarters in the vegetable mix.