Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Preheat the oven to 200°C/180°C fan. Heat a pot with the cream and freshrosemary over a medium heat. Simmer for 5 min. Remove from the heat and set aside to infuse.
2 Roast caponata
Chop the eggplants and zucchini into small bite-sized pieces. Peel and slice the onion into wedges. Roughly chop the tomatoes. Place the eggplants, onions, tomatoes and zucchini on an oiled baking tray with a large pinch of salt and a grind of blackpepper. Drizzle generously with olive oil and toss. Bake for 25 min or until tender.
3 Cook carrots
Meanwhile, peel and chop the carrots into small pieces. Remove and discard the rosemary. Pour the rosemaryinfused cookingcream into a food processor. Return the unwashed pot to a high heat with plenty of water. Bring to a boil, add the carrots and cook for 7 min or until tender. Drain.
4 Cook chicken
Meanwhile, heat a non-stick pan over a medium-high heat with a drizzle of olive oil. Once hot, add the chicken breasts with a pinch of salt and cook for 5-7 min on each side until golden and cooked through.
Transfer the drained carrots, 0.5/1/1 chickenstockcube and vinegar to a food processor with the cream. Blend until smooth.
Once ready, tear the freshbasil directly over the roasted vegetables and add the olives. Tumble. Spread the carrotpuree over plates and top with the caponata and chickenbreast.