I saw this recipe on the TV over the weekend and we had it for dinner last night...it was just awesome.

Marinade 3-4 chicken breasts in white wine, wine vinegar, chopped red chilli, bay leaves and the juice of 3 lemons - leave in the marinade for at least a couple of hours.

Chop 4-6 carrotts into battons, Chop some fennel to about the same size as the carrots and find a bag of frozen peas in the back of the freezer. Finely chop 2-3 shallots or an onion. Pre-heat the oven to 180.

Once the chicken has marinated, put an oven proof pan on the hob and fry the veg in a little olive oil until it has started to soften and colour, remove the veg and set aside in a bowl - then fry the chicken in a fresh oil over a high heat for 3-4 minutes on each side until they are well coloured. Return the veg to the pan along with the husks of the lemons that you juiced for the marinade, then pour the marinade in through a sieve to remove the bits of chilli and put the whole pan into the oven for about an hour.

Whilst it is cooking in the oven, put a good pinch of saffron into a cup with some cold water to soak - 15 minutes before the hour is up, add the saffron and some frozen peas to the pan then return to the oven.

To serve, place the chicken on top of the veggies in a serving plate and pour the juices over the top...