• Anya potatoes
• harissa paste
• lemon
• olive oil

Toss the potatoes in 1 tbsp harissa paste and 1 tbsp olive oil.

Place in a baking dish and add 1 lemon, sliced.

Cook in a preheated oven at 200^oC, fan 180^oC, gas 6 for 1 hour, shaking the tray halfway through cooking.

Serves 6

• 500 g small, sweet carrots, peeled and trimmed
• 25 g butter
• 2 tsp honey
• small bunch of thyme
• sea salt
• handful of flat-leaf parsley, leaves only, finely chopped

1. Scrub or peel the carrots and trim them, leaving on a little of the green leafy tufts. Place in a saucepan with the butter and honey. Pour on enough cold water to just cover the carrots and add the thyme and a good pinch of salt. Bring to the boil, then turn down the heat to a simmer and cook until just tender - this will take about 10 minutes. Discard the thyme.
2. Now turn up the heat and boil rapidly untill all the water has evaporated and the carrots are coated in a lovely shiny glaze.
3. Serve warm with a generous sprinkling of chopped parsley.

• 1 organic free-range chicken, about 1.6 kg, jointed into 6 pieces
• sea salt and freshly ground black pepper
• 2 tbsp olive oil
• 1 red onion, peeled and finely sliced
• 2 garlic cloves, peeled and crushed
• 1 dried red chilli
• 100 g risotto rice
• 750 ml dry white wine
• large bunch of basil
• extra virgin olive oil, to drizzle

Serves 6

1. Season the chicken joints well all over with salt and pepper. Place a large flameproof casserole dish over a medium heat and add the olive oil. Once the oil is sizzling, brown the chicken pieces in batches, skin-side down, without turning, until they are golden brown. This will take about 5 minutes. Set aside on a plate.
2. Pour off any excess fat, leaving a little in the casserole dish. Lower the heat, add the onion and sweat gently for about 10 minutes until soft and translucent. Now add the garlic and crumble in the dried chilli. Stir once or twice, then tip in the rice and toss it through.
3. Increase the heat slightly, pour in the wine and return the chicken to the pot. Put the lid on, turn the heat to low and cook for 20 minutes. By this time, the chicken should be cooked through and the rice will have a gentle bite to it.
4. Tear the basil with your fingers and scatter over the chicken. Stir through, taste and adjust the seasoning if necessary; it will probably need more salt.
5. Serve in warm soup plates drizzled with a little extra virgin olive oil. Buttered spinach and little glazed carrots are nice accompaniments.