1 small celeriac, peeled and cut into 2½ cm/1in chunks

400g swede, peeled and cut into 2½ cm/1in chunks

2 large potatoes, scrubbed and cut into 2½ cm/1in chunks

2 medium parsnips, scrubbed and quartered lengthways

1 tbsp garlic infused oil

1 tbsp olive oil

½ tsp cumin seeds

a few sprigs of sage

4 skinless boneless chicken breast fillets, weighing about 140g/5oz each

4 slices prosciutto


Preheat the oven to 200C/gas 6/fan 180C.

Put the celeriac, swede,  potato, parsnips and garlic oil 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.

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

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.

Recipe adapted from: Good Food

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