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CHILLI CHICKEN + SKORDALIA

OK, you’ve spotted it: this is really chicken and mash – but I make no apologies for my double-chilli chicken with garlicky skordalia.

1 red chilli, halved and sliced

1 teaspoon dried chilli flakes

1 garlic clove, crushed

4 tablespoons olive oil

1.5kg chicken legs

handful pea shoots or watercress

lemon wedges

Place the fresh chilli, chilli flakes, garlic and oil in a bowl and mix to combine. Cut deep slashes in the chicken pieces and rub the marinade over the skin and into the slashes. Place in an ovenproof tray or tin, cover with cling film and leave to chill in the fridge for at least 30 minutes.

Preheat the oven to 200°C/gas mark 6. Roast the chicken for 45–50 minutes, or until cooked through and golden. Remove from the oven and set aside in a warm place to rest for 10–15 minutes. Serve with the skordalia, pea shoots and lemon wedges. SERVES 4

SKORDALIA

1kg potatoes, peeled and cut into large chunks

2 tablespoons olive oil

2 garlic cloves, crushed

160ml soured cream

Place the potatoes in a large saucepan of cold water. Bring to the boil over high heat and cook for about 20 minutes, or until tender when pierced with a knife. Drain the water off the potatoes and return to the stove over low heat for a minute to remove any excess water. Remove from the stove and mash thoroughly, then add the olive oil, garlic and soured cream. Season well with sea salt and freshly ground black pepper and beat until smooth.