Prosciutto, Pesto and Chicken Pasta

First, make the Super Veggie Passata:

1. Tip the onions and celery into a food processor and blitz until roughly chopped. Heat a sauté pan until hot, add the olive oil and chopped onions and celery and fry over a medium heat for 3-4 minutes until just softening, stirring occasionally.

2. Meanwhile, tip the garlic, carrots and courgettes into the processor and blitz until they are roughly chopped too. Add them to the pan and cook for another 2-3 minutes.

3. Add the oregano and tomato purée to the pan and mix well, then tip in the tomatoes and bring to the boil. Reduce the heat and simmer, uncovered, for 10 minutes until all the vegetables are tender, stirring occasionally. Season with the salt and some black pepper.

4. Remove from the heat and either carefully decant in batches into a blender, or use a hand-held stick blender in the pan, and blitz to a fine purée.

5. Set aside to cool, then decant any passata you’re not using straightaway into two or three airtight/freezerproof containers, dividing it evenly among them, and transfer to the fridge or freezer.

For the Prosciutto, Pesto and Chicken Pasta:

1. Preheat the oven to 200°C/180°C fan/Gas 6.

2. Cut each chicken thigh in half to leave you with eight pieces. Lay the chicken thighs on a board, the side up that the skin would have been on. Spread ½ teaspoon of the pesto over the top of each thigh, then wrap each one in a piece of prosciutto, folding it around so the seam is underneath.

3. Place the wrapped chicken thighs on a baking tray and roast in the oven for 15–20 minutes until golden brown and cooked through (see Tip).

4. Meanwhile, bring a large saucepan of salted water to the boil, then add the pasta and cook according to the packet instructions until al dente. Drain in a colander.

5. While the pasta drains, pour the passata into the pan and heat through gently until hot, then return the pasta to the pan, stir through the passata and season to taste with black pepper.

6. Divide the pasta and sauce among four serving bowls and serve with the roast chicken on top and some mixed salad leaves alongside.

Tip: To check that the chicken is cooked, either gently press a piece with your finger – it should spring back, or pierce a piece with a temperature probe – the internal temperature should be 74°C. Alternatively, cut a piece of chicken in half and ensure the meat is cooked and white all the way through and hot to touch.