put the pieces in a bowl. Peel and thinly slice the onions and add them to the bowl. Halve or chop the tomatoes and capsicum (remove its membrane and seeds). Add to the bowl, pour over 3 Tbsp of the oil, season with salt and black pepper and tip into a roasting dish. Mix the peri-peri seasoning with the lime uice and remaining olive oil. Rub the chicken pieces all over with the spice mix. Place them on top of the vegetables, add the half shells of the uiced limes, then trickle any of the remaining olive oil over the chicken and veges and place in the preheated oven. Roast until the chicken is golden and its uices run clear, about 45-50 minutes. Remove from the oven, and squeeze the ast of the lime juice from the halves over the chicken pieces. Serve hot or warm.
TOMATO AND PASTA SHELLS
Raw tomatoes and rocket leaves ntroduce a refreshing burst of zingy lavour to pasta. Serves 4 12 baby or cherry tomatoes 2 cloves garlic 1 tsp dried chill flakes 2 Tbsp capers, rinsed 2 Tbsp olives A very generous handful of rocket eaves 3 Tbsp best quality olive oil 350g pasta shells Halve the tomatoes and scoop out seeds (discard). Peel and smash the garlic with 1 tsp salt. Stone the olives and rinse the capers. Combine all ngredients in a bowl. Add the chill flakes and olive oil and salt to taste (it may not need salt). Put aside at room temperature for at least 30 minutes. Cook the pasta shells in boiling salted water until tender. Drain well. Tip the tomato mixture into the pasta. Tear or chop the rocket leaves and add, tossing gently to combine and coat all ingredients. Season with black pepper. Adapted from River Cafe Two Easy. You will need some rice or bread to go with this. Serves 3-4. 3 Tbsp peanut oil 2 cloves of garlic 1 long green chilli or two a thumb-sized piece of ginger 1⁄ tsp chilli flakes
2 1 tsp ground coriander 1 tsp ground turmeric 1⁄ tsp cumin seed
2 6 green cardamoms 12 moderately large tomatoes 50ml coconut cream a handful of coriander leaves Peel and slice the garlic, halve the chillies and scrape out their seeds, then chop them. Peel the ginger and finely slice it. It should be thin enough to see through. Warm the oil in a high-sided frypan then add the garlic, chilli and ginger, letting it soften but not colour over a moderate heat. Stir in the chilli flakes, coriander and turmeric, then pop the cardamoms out of their husks, crush the seeds with the cumin seeds then stir them in. Once the spices have warmed through, chop four of the tomatoes, stir into the spice mix and pour in 100ml water. Bring to the boil then slice the remaining tomatoes horizontally and place skin down in the sauce. Let the coconut cream melt into the sauce. Simmer very gently. Once the tomatoes are tender to the point of collapse, scatter with coriander leaves and serve with rice or bread to mop up.
BAKED TOMATOES WITH GREEN CHILLIES AND COCONUT
Meltingly soft: Serve baked tomatoesand chillies with plenty of bread to mopup the creamy juices.
Touch of zing: Toss pasta with rocket leaves and raw tomatoes for a refreshing salad.