John Whaite served up a tasty rosemary chicken and root vegetables traybake on Steph’s Packed Lunch.

The ingredients are: 2 sweet potatoes, peeled and cut in 2cm chunks, 2 red peppers, in large chunks, 1 courgette, in 2cm-thick half moons, 2 carrots, peeled and cut in large chunks, 1 red onion, peeled and cut into large chunks, 3 garlic cloves, peeled but left whole, 4 sprigs fresh rosemary, 2 tbsp runny honey, 6 chicken thighs (skins on, bones in), 3 tbsp sunflower oil, Sea salt flakes and Freshly ground black pepper.

To serve: 75g pecans, roughly chopped and 150g goats cheese, in large chunks.

See recipes by John in his book titled: Comfort: Food to soothe the soul available from Amazon now.