Roman Chicken

Remove the core from the peppers and slice lengthways into thick (½ cm strips). Chop the onion in half lengthways through the root, peel it and then slice very thinly widthways into half moons. Peel and very finely chop the garlic, strip the leaves from the thyme and finely chop the parsley.

Heat 1 tbsp of olive oil in a non-stick frying pan on medium heat. Season each chicken breast on both sides with a good pinch of salt and a few grinds of black pepper. Place them in the hot pan and cook on both sides for 3 mins until golden, then remove them to a plate for later. Tip: Make sure the pan is hot before they go in and only turn them once to get a nice brown colour.

In the (now empty) frying pan add 1 tbsp of olive oil over medium heat. Once hot add the onions and peppers with a pinch of salt and pepper. Cook for around 6 mins until soft before adding the thyme and garlic for another minute.

Your potatoes should be about ready by now. After draining them add 2 tsp of butter (if you have some), a good pinch of salt and pepper and a couple of tbsp of milk if you have some. Mash with a masher or a fork then taste and add more salt, milk and butter if you need to. Tip: You can keep it warm in the oven on 100 degrees.

Add your chopped tomatoes to the frying pan, then refill the can by ¼, swirl it around and add this too. Add a pinch of salt and pepper and bring the sauce to a gentle bubble. Add in the chicken breasts and leave to gently cook for around 5 mins (more if you need to bubble off the water in the sauce).