Yes, of course you can serve this up as a vegetarian dish - and as you’re only adding the chicken at the end of cooking time you can accommodate both meat eaters and vegetarians at the same sitting! It’s a really delightful way to use up scraps of cooked chicken left on the carcass.

Ingredients - serves 4 chicken leftovers 2 ramiro red peppers, seeded & cut into chunks 1 yellow ramiro (or ordinary) pepper, seeded & cut into chunks 1 large courgette, trimmed, quartered lengthways & then sliced 1 aubergine, trimmed & cut into 2cm dice 1/2 tsp chilli flakes 3-4 tbsp olive oil 1 tbsp balsamic vinegar 2 tbsp black olives handful rocket or mizuna leaves salt, pepper 500g pack of dried pasta

Method

1 Pre heat the oven to 220°C
Toss the prepared vegetables in olive oil and season with salt, pepper and chilli flakes. Spread evenly across a roasting tray and roast for 20-30 minutes, turning once, until the vegetables are colouring at the edges. Remove from the oven and toss with black olives and balsamic vinegar - check seasoning and adjust if necessary.

2 While they are roasting, bring a large pan of salted water to the boil and cook the pasta according to the packet instructions. Drain and toss with black pepper and a dash of olive oil.

3 Divide pasta between warmed pasta bowls. Immediately before serving, toss chicken pieces and rocket leaves in amongst the roasted vegetables and divide between the bowls also.

4 Have a piece of Parmesan available at the table for everyone to add shavings to their pasta if they wish, and extra olive oil for them that wants it!