Chicken with Caponata

Preheat the oven to 200°C/180°C fan. Heat a pot with the cream and fresh rosemary over a medium heat. Simmer for 5 min. Remove from the heat and set aside to infuse.

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 black pepper. Drizzle generously with olive oil and toss. Bake for 25 min or until tender.

Meanwhile, peel and chop the carrots into small pieces. Remove and discard the rosemary. Pour the rosemary infused cooking cream 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.

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 chicken stock cube and vinegar to a food processor with the cream. Blend until smooth.

Once ready, tear the fresh basil directly over the roasted vegetables and add the olives. Tumble. Spread the carrot puree over plates and top with the caponata and chicken breast.