Honey-masala spatchcock chicken
You'll need both time and patience for this epic spatchcock chicken dish, made sticky with a honey-masala glaze. Serve with a fresh corn and mango salad
Spiced gammon with chilli crisp roasties
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6 - 8
Skip to ingredients
- 1 orange
- 1.7kg dry cure gammon joint
- 1 star anise
- 2 tbsp runny honey
- 1½ tbsp chilli crisp (chilli oil with chilli and other flavourings)
- 1kg peeled roasting potatoes
- 1 tbsp olive oil
- vegetables or saladto serve
Nutrition: per serving
- kcal445
- fat21.6g
- saturates6.7g
- carbs24.4g
- sugars6.4g
- fibre2g
- protein37.4g
- salt4.6g
Method
step 1
Slice the orange and lay the slices in a baking dish. Sit the gammon joint on top, add the star anise to the dish and pour in 250ml of water. Cover with foil and bake for 1 hr 30 mins at 180C/160C fan/gas 4.
step 2
Take off the foil and score the top of the gammon. Mix the runny honey with ½ tbsp chilli crisp and spread it over the gammon. Put back in the oven for 40 mins. Meanwhile, cook the peeled roasting potatoes in simmering water for 5 mins, drain and toss in the olive oil and 1 tbsp of chilli crisp. Slide them into the oven beside the gammon.
step 3
Remove the gammon and let it rest, turn up the oven to 200C/180C fan/gas 6 for 15-20 mins to finish the potatoes. Serve the gammon with the potatoes and your choice of vegetables or salad.
