Put all the ingredients except the chicken and herbs into a food processor and blend for 30 seconds – you should still see the flecks of red pepper.

Finely chop the basil (or verveine) and parsley and fold into the creamy mixture.

Cut the chicken into large chunks, place in a shallow bowl and cover with the creamy herb mixture.

Cover with cling film and leave in the fridge to chill for at least 4 hours or, even better, overnight.

Serve with a lovely green salad of mixed leaves (including some rocket as the peppery flavour will work well with the creamy sauce) and avocado, dressing the top of the salad with red peppers.