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Ingredients

• 1 chicken, approx. 1.5kg
• 1 tsp cumin seeds
• 1 tsp coriander seeds
• 4 cardamom pods
• 1 small cinnamon stick
• Zest and juice of 1 lemon
• 2 whole lemons
• 1 tsp mild madras powder
• 1 tsp black mustard seeds
• Small bunch coriander, roughly chopped
• 2 red chilli peppers, deseeded and roughly chopped
• 12 garlic cloves, peeled
• Large thumb ginger, peeled, roughly chopped
• 100g butter, softened
• Salt and pepper
• For the presentation
• Zest of 1 lemon
• Small bunch coriander, finely chopped
• ½ red chilli, deseeded, finely chopped

Intro
If pushed to choose my favourite dish it would probably be roast chicken. Here’s my Indian twist on the ever popular roast chicken.

MethodPlace cumin and coriander seeds, cardamom and cinnamon into a frying pan, dry fry over moderate heat for 2 minutes until they release their aromas.Ìý
Place into a pestle and mortar, add the zest, coriander, madras powder, mustard seeds, half the chilli, half the garlic and half the ginger.Ìý

Pound to a smooth paste. Mix the paste with juice of 1 lemon and butter.
Place the chicken on a board. Starting with the neck of the bird, work your fingers between the flesh and the skin to loosen the skin away from the meat, creating a pocket. Spread the spicy butter into this pocket to create an even layer, ensure the breasts are well covered.

Sit the chicken into a roasting tin that will fit into your fridge. Place the remaining ginger, chilli, garlic and 1 lemon cut into quarters inside the body cavity of the bird. Cover with cling film and refrigerate for 12 hours.

Remove roasting tin and chicken from the fridge an hour before roasting so it doesn’t hit the oven fridge cold. Preheat the oven to 220°C, season the bird. Place the chicken (still in its roasting tin) into the oven. After 15 minutes reduce the temperature to 180°C, baste the bird and roast for a further 45 minutes. Continue to occasionally baste until the skin is crispy and the bird perfectly cooked.Ìý

Remove from oven, allow to rest for 20 minutes, baste again, scatter the presentation chilli, coriander and zest liberally all over the bird. This gives a vibrant burst of flavour and colour.Ìý
Squeeze the remaining lemon into the pan juices and mix well. spoon over the chicken when serving.

Ingredients

• 2 red grapefruits, segmented
• 1 coconut, flesh from, cut into 2cm chunks
• 1 red chili, deseeded & sliced
• Handful fresh pineapple chunks
• Handful fresh mint leaves, ripped
• Zest of 1 lime

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For the Dressing

• 1 tsp toasted coriander seeds, freshly ground
• 1 tsp toasted cumin seeds, freshly ground
• 150ml pink grapefruit juice
• 150ml maple syrup
• 150ml lime juice
• Flaky sea salt

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Method

Carefully fold the salad ingredients together. Mix the dressing ingredients, fold through the salad. season with a pinch of sea salt.

Ingredients

• 4 large apples, whatever is in season
• ½ lemon juice (optional)
• 100g fresh vanilla custard, plus extra to serve
• 1 tbsp Calvados brandy (optional)
• Plain flour, for dusting
• 100g sweet shortcrust pastry
• 1 egg white
• 2 tbsp granulated gar

Method
Using a small, sharp knife, hollow out each apple as if you’re preparing a Halloween pumpkin for carving – cut out the core with a rough 4cm wide hole, but leave the base o the apple intact so you’re left with a little bowl. If you’re preparing ahead then brush the inside of the apple with lemon juice.

Whisk the custard with Calvados if using, and divide between the apples.
On a lightly floured surface, roll out the pastry to about 3mm thick and using a fluted biscuit cutter, stamp out 4 rounds that are wider than the holes at the top of the apple. Dampen the edges of the pastry with water and stick one on top of each apple. Keeping the stalk poking out of the top. Add pastry leaves, securing with egg wash. Cover and chill until you’re ready to bake.

Reheat the oven to 200°C. Whisk egg white until frothy, then brush onto the pastry.
Sprinkle generously with the granulated sugar and sit the apples in a baking dish. Bake for 30-35 minutes until the pastry is golden.Ìý
Serve with extra custard if you fancy.