Spiced Roast Chicken and Cauliflower Steak

In the morning – grate the ginger (unpeeled) and garlic directly into the tray that the cauliflower and potatoes are to be roasted in, add the yoghurt and the spices. Season well and stir to combine.

Spatchcock the chicken, this is far easier than it sounds. Turn the chicken on its breast and cut out the backbone with kitchen scissors. Press down to flatten. This will mean it will cook in half the time of a whole chicken. Alternatively, use thighs. Make slashes on the chicken so that the spices permeate. Place chicken in a tray and rub over half the marinade.

Cut 2 cauliflower steaks from the centre of the cauliflower, cut the rest into florets. Chop potatoes into bite-size pieces and add to the cauliflower tray, coat everything in the remaining marinade, make sure that the cauliflower steaks are on top of the potatoes. Lightly dress everything with oil.

Leave everything to marinate all day, the work is pretty much done!

When you get home in the evening, heat the oven to 200℃. Place both trays in the oven for 40 minutes until the juices of the chicken runs clear. 30 minutes through the cooking time, add halved cherry tomatoes to the cauliflower and potatoes.

While everything is roasting quickly make a pea relish by roughly chopping the chilli and mint and throwing in some defrosted frozen peas. Using a stick blender, blitz with a squeeze of lime until you have a chunky consistency.

Carve the chicken, bearing in mind if you want to retain some of the meat for tomorrow’s dinner you may want to set it aside at this point. Dress the potatoes and cauliflower with some dollops of yoghurt, pea relish, coriander and a scattering of toasted almonds. Serve everything at the table.