I’m pleased with the way things are going.” Henman’s quarter-final opponent is Paradorn Srichaphan, of Thailand, whom he defeated in the first round at Wimbledon last year after losing the opening set.Marat Safin, the Russian top seed, lost to the Dutchman Peter Wessels, 4-6, 6-4, 7-6. Wessels saved two match points in the tie-break, which he won, 10-8. He now plays South Africa’s Wayne Ferreira for a place in the last four.. Any meal that can boast of being made from start to finish in just the one dish (though there will be one more to wash up), is welcomed back on a regular basis in my house.And as it is, I never tire of eating roasted peppers with chicken. This is the kind of food that is almost as delicious eaten cold, so it is definitely worth making extra if there are only two or three of you.
6 red or orange peppers, core, seeds and membranes removed2 onions, peeled, halved and sliced8-10 thyme sprigs 2 bay leaves5 garlic cloves, peeled and slicedextra virgin olive oilsea salt, black pepper6 free-range chicken breasts (skin on)1 tsp balsamic vinegarHeat the oven to 180C fan oven/190C or 375F electric oven/Gas 5.

Quarter the peppers and arrange them, together with the onions, in a crowded single layer in a baking dish or roasting pan, approximately 25 x 35 cm in size Tuck in the herbs and scatter over the garlic. Drizzle over 4 tablespoons of olive oil and season with salt and pepper. Roast for 40 minutes, stirring halfway through.Towards the end of this time, heat a dry, iron frying pan over a medium heat. While it’s heating, cut out the tendon from the underside of each chicken breast, lightly brush all over with olive oil, season and sear them until deep golden on both sides.

You will need to do this in batches.Give the peppers a stir to baste them, and nestle the chicken breasts between them, skin-side up. Roast for another 20-25 minutes until the chicken is golden and sizzling and the peppers are singed at the edges. Drip the vinegar over the peppers, vaguely stirring to mix it into the juices and serve straightaway.. High doses of vitamin C could raise rather than lower the risk of cancer by triggering a biological change in the body that damages DNA, new research suggests.