Chicken roasted with winter root vegetables

• celeriac↗1 small

  peeled and cut into 2.5cm/1in chunks

• swede↗400g g

  peeled and cut into 2.5cm/1in chunks

• sweet potatoes↗2large

  scrubbed and cut into 2.5cm/1in chunks

• parsnips↗2medium

  scrubbed and quartered lengthways

• garlic cloves↗2large

  thinly sliced

• olive oil↗2 tbsp tbsp
• cumin seeds↗½ tsp tsp
• sage↗a few sprigs of

  a few sprigs of

• skinless boneless chicken breast fillets↗4

  weighing about 140g/5oz each

• prosciutto↗4slices

  4slices

Step-by-step instructions

1. 1

   Preheat the oven to 200C/gas 6/fan 180C. Put the celeriac, swede, sweet potato, parsnips and garlic in a large roasting tin. Sprinkle with the olive oil and cumin, and season with salt and pepper. Toss the vegetables together so they are lightly coated in oil. Put in the oven towards the top and roast for 30 minutes.

2. 2

   Meanwhile, lay a couple of sage leaves on each chicken breast, then wrap each with a slice of prosciutto to enclose.

3. 3

   Take the roasting pan from the oven and turn the vegetables over. Now lay the chicken on top. Roast for 30- 35 minutes more, until the vegetables are tender and the chicken is done. Serve with steamed broccoli or lightly cooked Savoy cabbage.