22nd February MIDDLE EASTERN BANQUET Spiced Chicken with Couscous & Pomegranate

Sumac is a tangy lemon spice which is used a great deal in Mediterranean and Middle Eastern cooking. If you can’t find it try using smoked paprika with the finely grated rind of one lemon instead.

Serves 4-6

FOR THE CHICKEN: 1 2kg whole chicken, jointed into 8 pieces (preferably free-range) 3 tbsp olive oil 1 tbsp sesame seeds, extra to garnish FOR THE MARINADE: 2 tbsp ground sumac 2 large garlic cloves, crushed or grated 1/2-1 tsp red chilli flakes 1 tbsp tomato paste 1 tbsp pomegranate molasses 1 sea salt flakes FOR THE COUSCOUS: 175g (6oz) couscous 350ml (12fl oz) boiling water pinch of sea salt flakes 2 tbsp extra-virgin olive oil TO GARNISH: 50g pomegranate seeds good handful fresh coriander leaves

Mix all the marinade ingredients together, rub well into the chicken pieces and leave for at least 1 hour over overnight is best covered with clingfilm in the fridge.

Preheat the oven to 200C (400F), Gas Mark 6. Put the chicken in a roasting tin, drizzle with the olive oil and scatter over the sesame seeds. Roast for 30-30 minutes until cooked through and tender with nicely charred crispy, skin.

To prepare the couscous, pour over the boiling water and cover with clingfilm. Set aside for 5 minutes then fluff up with a fork and season with salt and the olive oil.

Divide the couscous among plates and scatter over the pomegranate seeds. Arrange two pieces of the spiced chicken on top and add another sprinkling of the sesame seeds. Garnish with the coriander leaves to serve.

MIDDLE EASTERN BANQUET Mango Yoghurt with Stem Ginger Snaps

Of course you could buy some nice crisp ginger biscuits but to make your own is so much nicer. This recipe makes about 12 biscuits but you could easily double the quantity and store the remainder in an airtight tin. If they get the chance, they keep for up to 2 weeks.

Serves 4

2 ripe mangoes 1 lime 150ml (1/4 pint) cream 6 tbsp Greek style yoghurt FOR THE STEM GINGER SNAPS: 50g (2oz) butter 1 tbsp golden syrup 1 tbsp golden caster sugar 75g (3oz) self-raising flour 1/2 tsp ground ginger 25g (1oz) crystallized stem ginger, finely chopped

Peel the mangoes and then cut the flesh into a food processor, discarding the stones. Cut the lime in half and squeeze in the juice, then blend to a smooth puree.

Place the cream in a bowl and whip until soft peaks form, then fold in the Greek yoghurt. Finally fold in the mango puree until just combined. Spoon the mixture into dessert glasses and chill for about 2 hours.

Meanwhile make the biscuits. Preheat the oven to 180C (350F), Gas mark 4. Put the butter, golden syrup and sugar in a pan and heat gently until the butter has melted and the sugar dissolved.

Remove the mixture from the heat. Stir in the flour, ground ginger and chopped stem ginger. Mix thoroughly. It should form a soft dough that leaves the sides of the pan clean. Put teaspoonfuls of the mixture onto a parchment lined baking sheet, spaced about 2.5cm (1in) apart to allow room for the biscuits to spread as they cook. Bake for 10-12 minutes until the biscuits are cooked through and golden brown. Remove from the paper and cool on a wire rack.

Arrange the mango yoghurt glasses on plates with the stem ginger biscuits to the side to serve.