• 8 Quails or 6 boned chicken thighs

• 10 shallots Thinly sliced

• 1 bunch Coriander Leaves & roots

• 3 Cloves Garlic

• 1 cup Parsley Chopped

• ½ teaspoon ginger powder

• 1 teaspoon Cumin Powder

• ½ teaspoon Turmeric Powder

• 5 Eggs beaten

• Zest of one Lemon

• Salt & Pepper

• Water

• 10 sheets Filo pastries

• 250 g Clarified butter

• ½ cup Toasted Almonds

• ½ cup Toasted Pine Nut

• 2 tablespoons Cinnamon

• 2 tablespoons icing sugar
  
  
  

Method

• Separate the coriander roots from the leaves and wash them thoroughly. Roughly chop the roots and place them into a blender or mortar and pestle along with the garlic cloves and a little salt to help break them down Pound these into a paste and then add the powdered spices.

• Slice the shallots finely and then mix with the spice mixture.

• In a roasting tray combine the boned poultry and the shallot and spice mixture and then add water so the quails are just covered.

• Allow marinating for about 2 hours - but not essential.

• Cover this with foil or parchment paper and put into a pre-heated oven at 175 degrees for about 20 minutes or until the quails are just cooked, still a little pink.

• Allow this to cool.

• Then pick through and remove any bones and then roughly chop the meat. Return it to the sauce.

• Heat the sauce in the roasting tray on top of the stove until simmering. Stir in the beaten eggs and slowly heat until the sauce is thickened remove from the heat and allow to cool.

• Season with salt and pepper and then add the chopped coriander, parsley and lemon zest.

• The mixture should be quite thick and not watery.

• Blend your toasted nuts together in a food processor and then combine with the cinnamon and icing sugar and set aside.

• In a 10 inch fry pan or low edge cake tin, layer alternative sheets of filo, buttering with clarified butter between each sheet for 4 layers so that they all go down in a different direction covering all sides of the tin.

• Then Sprinkle the 4th layer with the nut mixture. And repeat another 4 layers of filo pastry in the same manner.

• Spoon all the quail filling into the pastry lined tin and fold back the over hanging edges to create a closed top. You may need a few extra sheets to seal the top. Press down firmly and finally butter.

• Cook in a pre-heated oven at 175 degrees until golden and crisp.

• Allow to rest and then turn out on to a large serving plate.

• Sprinkle with icing sugar and cinnamon and serve with a little salad.

• 6 free range chicken thighs

• 500 g Basmati rice

• 50 ml Milk

• 1 Pinch of Saffron

• 25 g Salt

Marinade

• 50 g pureed Ginger

• 50 g pureed Garlic

• 4 Red chillies (pureed)

• 150 ml Yoghurt

• 1 Lemon juiced

• 1 tablespoon Turmeric Powder

Spice mix

• 100 ml vegetable oil

• 5 cardamom pods, crushed

• 1 cinnamon stick, broken

• 5 Whole Cloves

• 3 Bay leaves

• 20 g garam masala

• 250 g sliced onions

• 75 g Tomato paste

• 1 cup Mint leaf, chopped

• 1 cup coriander leaves, chopped

• Green chillies, sliced
  
  
  
  

Method

• Combine the marinade ingredients with the chicken (Skinned and jointed).

• Shallow fry half the onions until golden and a little crisp. Drain and keep aside.

• Soak the milk with the saffron and set aside.

• In a heavy bottom saucepan heat the oil used to cook the onions and add the crushed cardamom, cinnamon, cloves, garam masala and the bay leaf. Then add the onion, fry until slightly golden.

• Add the jointed chicken, reserving the marinade and stir for 10 minutes over a medium to high heat. Mix in the tomato paste and the marinade. Simmer on a low heat for 5 minutes.

• Wash and drain the rice. Boil the rice until it is two-thirds cooked. Drain and arrange the rice on top of the sauce, alternating layers with the fried onion, chopped mint and coriander.

• Pour the saffron milk over the top and cover the saucepan with a tight fitting lid. Bake in the oven at 170 degrees C for 20 minutes.

• To finish the dish, top with sliced green chillies and serve.

• 10 chicken thighs with the skin on

• 1 garlic bulb, broken up and ends trimmed

• 1 bunch thyme

• 2 tablespoons whole black peppercorns

• 2 tablespoons rock salt

• 1 teaspoon smoked sweet paprika

• 12 peeled banana or normal shallots

• 50 g Butter

Roasted Garlic Aioli

• 3 egg yolks

• 500 ml Extra Virgin Olive Oil

• Lemon

• Salt

Garnish

• 1 bunch Rocket

• 1 tablespoon sherry vinegar
  
  
  
  

Method

Salt Crusted Chicken

• Toss the chicken thighs together with thyme, shallots, salt and peppercorns in a large bowl. Place a wire rack over a roasting tray. Arrange the chicken and the garlic on top of a roasting rack. Place in the fridge overnight or for a minimum of 2-3 hours.

• Pre-heat the oven to 180 degrees C. Drain the roasting tray of any chicken juice that has been extracted by the salting process.

• Pour about a cup of water into the roasting tray.

• Rub the chicken thighs with butter. Scatter on top the shallots and the garlic from the marinade. Place the rack with the chicken back on top of the roasting tray. Dust the chicken thighs with paprika and place in the oven to roast until the skin is crispy and the chicken thighs are done.

Roasted Garlic Aioli

• Meanwhile, make your mayonnaise by whisking the egg yolks with the juice of 1 lemon and a pinch of salt. While whisking, slowly incorporate the oil into the egg yolk mixture until you get a smooth, thick texture.

• When the chicken is cooked, remove the roasted garlic and squeeze the soft centre into the mayo and whisk to blend.

To serve

• To serve divide the shallots and chicken between your plates. Dress the rocket with the sherry vinegar and scatter over the chicken. Dollop with the roasted garlic mayo.

• 1 Free range Chicken Jointed for sautéing & skin removed

• 6 green chillies Four long fat ones and two short hot ones

• 8 Cloves Garlic

• 3 Lemons

• 2 teaspoons Turmeric Powder

• 1 teaspoon cumin seed

• Sunflower Oil

• 2 medium Onions Chopped

• 2 teaspoons Crushed coriander seeds

• 2 teaspoons Cracked Black pepper

• 12 Fresh curry leaves

• Fresh Coriander

• ½ Cucumber

• 100 ml Natural Yoghurt

Spiced Red Bean Salad

• 1 tin red kidney bean Drained and rinsed

• 1 Red Onion

• 1 bunch Coriander

• of one Lemon

• 2 teaspoons Toasted cumin seeds

• Salt & Pepper
  
  
  
  

Method

• Puree the chilies and garlic in a food processor, add a little oil if it does not puree.

• Place the chilies and garlic into a bowl with the lemon juice, turmeric and mix.

• Add the jointed chicken, mix well and leave to marinate while you do the next step.

• Fry the cumin in a little oil and then add the chopped onion and fry until soft.

• Add the crushed coriander seeds and fry for another minute and then add the black pepper and the curry leaves.

• The next step is to add the jointed chicken and all the marinating ingredients.

• Turn the fowl over so that they are evenly coated. Cook on a low heat for about 40 mins turning occasionally until they are browned and cooked through.

• Serve with chopped coriander and chopped cucumber mixed with the yoghurt.

• You can drizzle this over the chicken or serve separate.

Spiced Red Bean Salad

• Drain and rinse the kidney beans and place into a large bowl.

• Slice the red onion finely and combine with the beans.

• Toast the cumin seeds and allow to cool before adding to the salad.

• Chop the washed coriander and toss through the salad.

• Season with salt and pepper and the juice of one lemon.

• Serve with the pepper chicken curry.

• 1 Whole free range chicken

• 2 Spare ribs Or pork bones

• 1 handful Parsley Stalks

• 4 shallots

• 3 Cloves Garlic

• 1 Red chilli

• 1 teaspoon black peppercorn

• Salt To taste

Tuna Mayo

• 1 tin Italian Tuna

• 3 egg yolks

• 1 Lemon

• 500 ml Extra Virgin Olive Oil

• Salt & Pepper

Salad

• 500 g New Potatoes

• 8 anchovy fillets

• 2 tablespoons tiny capers

• 1 cup Celery leaves

• 1 cup Parsley Leaf
  
  
  
  

Method

Poached Chicken

• Wash and trim the chicken of all its excess fat and place into a large pot. Cover with cold water then add the pork bones, parsley stalks, shallots, garlic, pricked chili, salt and peppercorns.

• Bring to a simmer for five minutes then turn it off.

• Let the pot stand covered for 1 hour.

• Remove the chicken from the pot and plunge into ice water to cool. (You can reserve the chicken stock for other dishes).

Tuna Mayo

• Make a mayonnaise by whisking together egg yolks, crushed garlic, lemon. While whisking, slowly add extra virgin olive oil.

• Break up the tuna in the tin and add to the mayo. Season the mayo well.

Salad

• Cook the potatoes in salted water until tender.

• Drain immediately and cut in half. Dress with olive oil, a splash of tarragon vinegar and add the capers. Keep the salad warm.

• When the salad is ready to serve, toss the potatoes with parsley and celery leaves.

To serve

• Pick the meat from the chicken, discarding the skin.

• Arrange some breast meat and thigh meat on a plate with the potato salad. Dress with lashings of tuna mayo.

• Garnish with anchovy fillets and more parsley and celery leaves.

Serves 4-6

Ingredients

• garlic 1 whole head

• chicken thighs 8–12 with the skin on

• thyme a bunch

• black peppercorns 2 tbsp

• rock salt plenty for sprinkling

• olive oil

• smoked or sweet paprika
  
  
  
  Method

• Smash the garlic cloves but leave them in their papery skins to help stop them burning. Put the garlic, chicken, thyme and peppercorns in a bowl and turn the whole lot over a few times with your hands.

• Arrange the chicken on a rack set over a roasting tin; this will allow any liquid to drain out. Add the garlic, thyme and peppercorns, poking it in amongst the chicken. Sprinkle over a good amount of rock salt, making sure that you cover all the pieces. Now chill overnight or for at least 8 hours so the salt can draw out any excess moisture.

• Heat the oven to 160C/fan 140C/gas 3. Brush off any excess salt and rinse out the roasting tin. Sprinkle over a little olive oil and dust with paprika before you cook it. I prefer smoked paprika as it has a lovely warm flavour and a slightly sharp edge.

• Roast for 1 hour until the skin is browned and crisp and the chicken cooked through. Serve with the garlic cloves to squeeze out.