Transfer tomatoes and sweet red pepper to a baking tray, along with thyme. Drizzle with tbsp of olive oil and season generously. Make sure the end of garlic head is cut off, then drizzle with tsp of olive oil, wrap garlic completely in tin foil, then transfer to baking tray. Place in oven and bake for 30-40 mins, until tomatoes are soft and juicy.

When sweet red pepper and tomatoes have 10 mins remaining in oven, heat tbsp of olive oil in a large deep pan. Add onion and celery, cook for 5-10 mins on low heat, until soft and translucent. Add 2 tsp N’duja, fry for 2-3 mins until N’duja releases its oils and stir N’duja into veg. Add baked sweet red pepper and tomatoes to pan, remove garlic from tin foil and once cooled, squeeze the roasted garlic out of the head of garlic and add to pan. Add chicken stock, brown sugar and red wine vinegar to pan, bring to a low simmer and cook down for 30-45 mins.

Meanwhile, bring a medium saucepan of salted water to boil and add chicken breasts. Boil for approx 15 mins. Once cooked through, remove from saucepan and shred using two forks.

Once soup has simmered down, remove for heat and blend until smooth using a hand blender. Put soup back on low heat, add shredded chicken to pan along with lemon juice, lemon zest, salt and pepper.

Before serving, fry tsp of N’duja in non-stick pan until it goes dark and crispy, this will be used as a topping.

Simmer soup down until consistency is to your liking, then serve. Garnish soup with parmesan shavings, crispy N’duja,