Instructions: Place the red peppers on a baking tray and drizzle over some olive oil, roast the red peppers under the grill and turn occasionally until they turn black.

Remove the peppers from the grill and place in a plastic bag and leave to cool (the condensation that collects in the bag separates the skin from the flesh, thus making the peppers easy to peel).

Slice the carrots, courgettes, parsnip and onion and colour using a griddle with a bit of olive oil. Place in an oven proof dish and roast them in the oven.

Cut a pocket in each chicken breast and fill with half a roasted pepper and some chopped basil.

Roll the breast in tin foil to make a Christmas cracker then place in a hot oven.

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