Nope, not the secret behind the Colonel’s spicy burger (sorry KFC lovers), but a baked chicken dish which makes a great substitute for a Sunday roast. The ingredients might seem a bit summery, but they do a great job of kicking this dark, winter weather where the sun don’t shine. It’s also pretty low maintenance, so you’ll still be able to drink wine, wrap presents, watch the Come Dine With Me omnibus, or whatever else you want to do.

Ingredients (serves 2-3)

6 organic chicken joints, legs and thighs

8 cloves of garlic

20 or so baby plum tomatoes

1 chilli, de seeded and chopped

1 lemon

150ml white wine

Handful of fresh basil leaves

Olive oil

Salt & pepper

1 teaspoon maras biberi / dried chilli flakes

Method

So, like I said this is all pretty easy. First of all, set your oven to 200 c, then put the chicken joints, tomatoes, and the chopped and de-seeded chilli in a roasting tin or oven proof dish. Now take the garlic cloves and smash them up a bit with the flat of a knife blade before adding them to the chicken. Season with a good few grinds of black pepper and a couple of pinches of salt.

Cut the lemon in half, squeeze the juice into the dish, add the lemon husks and then drizzle all over with a generous quantity of olive oil (probably around 50-75ml). Now get your hands in there and toss together, making sure everything is coated in the oil, lemon juice and seasoning.

Finally for now, sprinkle over some maras biberi or dried chilli flakes and then stick the chicken in the oven for 30-35 minutes.

After this time, take out the chicken and add the basil to the dish, tucking the leaves in and around the joints, and then add the white wine. Put the dish back in the oven, and cook for a further 10-15 minutes to burn off the booze and finish off the dish.

After that, you’re done. Serve with some cavalo nero, and hunks of bread to soak up the zingy tomato, lemon and garlic infused gravy.

If you fancy something different try this avocado on toast. My missus introduced me to it, and now I love it too. No rocket science. It’s really quick and easy, and is also pretty healthy.

Ingredients

1/2 a ripe avocado

1 or 2 slices granary bread

Olive oil

Tobasco

Salt

Method

Pop the bread in the toaster. Take the half avocado and slice it length-ways into around half centimetre slices. As soon as the toast is out of the toaster, drizzle with olive oil and then arrange the avocado slices on it.

Use the back of a fork to mash the avocado down onto the toast, sprinkle with salt and a few drops of tobasco, then get it down your neck.