Preheat the oven to 200°C/gas mark 6. Peel and dice 1 onion. Peel and chop 2 carrots, 1 leek, 1 sweet potato, 1 large parsnip, 2 large potatoes and ½ a small butternut squash into bite–sized chunks. Place all the veg in a casserole dish with 8 skinless chicken thighs. Pour over 1 large can of chopped tomatoes, 2 tbsp of tomato puree, 75ml of white wine, mixed herbs, a bay leaf and enough chicken stock to cover. Bring to the boil on the hob, then cover and place in the oven for around 1 hour until the chicken and veg are cooked through. If the gravy needs thickening, mix a little cornflour with cold water and add to the pan, stirring continuously until the desired consistency is reached.

Follow with a 125g pot of Activia Strawberry Yogurt per person.