Remove and rest for 3-4 minutes. Meanwhile, for the vegetables, slice the tomatoes, courgettes and aubergines into 5mm/¼in thick rounds. Heat a frying pan until hot and add the olive oil.

Fried green tomatoes are a classic steeped in simplicity ... Place the coated slices on a rack and cook them for 10 minutes.

For the tomato and lime salsa, heat the vegetable oil in a separate frying pan over a medium heat. Add the tomatoes, spring onions and Scotch bonnet chilli and fry for 3-4 minutes, or until softened.

Meanwhile, add the remaining olive oil to a small pan and fry the shallot for 1-2 minutes, or until softened but not coloured. Add the tomatoes and stir in the basil and flat-leaf parsley.

Drizzle with a bit of olive oil and arrange on a large rimmed sheet pan, leaving space between the pieces. Distribute tomato mixture and any juices around chicken in an even layer, without ...