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Ingredients

800g chicken thigh meat (about 8-10 thighs)

For the harissa marinade

• 1 red pepper
• 1 small red onion, roughly chopped
• 3 garlic cloves, roughly chopped
• 2 mild fresh red chillies, seeded and roughly chopped
• 1 dried red chilli, seeded and roughly chopped
• 1 tbsp Greek yoghurt
• 2 tbsp lemon juice
• ½ tbsp tomato purée
• ½ tbsp olive oil
• ¼ tsp coriander seeds
• ¼ tsp cumin seeds
• ¼ tsp caraway seeds
• ½ tsp salt

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For the red grapefruit saladÌýÌý

• 2 red grapefruits
• 120g peppery wild rocket
• 1 tsp olive oil
• Coarse sea salt and freshly ground black pepper

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For the sauceÌýÌýÌýÌý

• 150ml pink grapefruit juice
• 150ml maple syrup
• 130ml lemon juice
• 1 star anise
• Pinch of ground cinnamon
• ¼ tsp salt

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MethodÌý

Firstly make the harissa marinade. Blacken the skin of the red pepper by either placing it under a very hot grill for about 15-20 minutes or by placing the pepper directly on a gas ring for around 8 minutes. Place the pepper straight into a bowl, cover with cling film and leave to cool. Once cool, peel and deseed the pepper.

In a dry frying pan, over a low heat, lightly toast the coriander, cumin and caraway seeds for 2 minutes. Transfer them to a pestle and mortar and grind to a powder.

In a frying pan heat the olive oil over a medium heat and gently fry the garlic, onion and fresh and dried chillies for around 6-8 minutes or until they become dark and smoky in colour.Ìý

In a food processor, blitz together all the marinade ingredients except for the yoghurt, until it forms a paste. This is now a pure harissa paste.

Next marinate the chicken. Mix the harissa paste with the yoghurt and rub it all over the chicken thighs. Seal in a plastic container or in a bowl covered with cling film and leave to marinate in the fridge overnight.

The next day, remove the skin and pith from the grapefruit and segment the fruit. Try to keep any juice in a bowl as this can be used for the juice in the sauce.

Pre-heat the oven to 200°C. Place the chicken on a large baking tray, spaced well apart and cook for 5 minutes. After this time turn the oven down to 180°C and cook for another 12-15 minutes until the chicken is almost cook through. Finish the chicken off under a hot grill for 2-3 minutes or until cooked through completely, this will add extra colour to the chicken.

While the chicken is cooking, make the sauce. Place all the sauce ingredients in a small pan and gently simmer for about 20 minutes or until reduced to about a third.

To serve, toss the rocket and grapefruit segments in seasoned olive oil. Divide onto 4 plates, top with warm chicken and drizzle with about a tablespoon of the sauce.

IngredientsÌý

• 4 eggs, weighed in their shells
• Equal quantities butter, sugar, self-raising flour
• 2 lemons
• 10 shots (25ml shots!) of gin, optional dash tonic
• 150g granulated sugar

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MethodÌýÌýÌýÌý

Get all the ingredients to room temperature. Preheat the oven to 180°C. Weigh the eggs in their shells – then weigh the butter, sugar & self-raising flour each to the same weight as the eggs.

Cream the sugar & butter together until light & fluffy. Crack in the eggs & beat in until combined.

Sieve in the flour, mix again, then grate in the zest of both lemons. Stir in the juice of one lemon & four shots of gin, then pour into a lined 1kg loaf tin. Bake in the centre of the oven for 45 minutes, or until the cake passes the knife test.

Remove from the oven & set aside while you make the drizzle. Combine gin, tonic, sugar & remaining lemon in a bowl. Prick the surface of the cake with a fork, then pour over the drizzle. The messier it looks, the better.

Segments of one tangerine muddled in a cocktail shaker with 25ml gin, 20ml sloe gin and 20ml alcoholic ginger cordial.

Shake over ice.

Strain in to a champagne flute and top up with Prosecco.