1. Pre heat the oven to 180°c/350F

2. Prepare the vegetables and cut into similar sized pieces approximately 2cm by 2cm, leave the cherry tomatoes whole.

3. Place all of the vegetables apart from the cherry tomatoes into a deep roasting tin and add the crushed garlic, chopped thyme, balsamic vinegar and seasoning, drizzle with a little olive oil.

4. Place into the oven to roast for approximately 25 minutes

5. Meanwhile prepare the chicken breast by trimming off any fat or skin and season well, place 4 sage leaves onto the chicken breast and wrap with the Parma ham.

6. Pan fry the chicken breasts for approximately 6 minutes until the Parma ham is golden brown and crispy.

7. After the vegetables have had 15 minutes in the oven, take them out and give them a good stir, place the cherry tomatoes and seared chicken breasts into the tray and return to the oven to cook for an additional 10 minutes

8. Once everything is cooked, remove from the oven and stir a bunch of chopped basil into the vegetables.

9. To serve, divide the vegetables between four plates and top with the cherry tomatoes on the vine and the chicken breast sliced in two. Garnish with chopped parsley.

Chef tip

You could also substitute the chicken with monkfish or cod for this dish if you prefer