Chicken with chorizo & leeks

Not everyone likes cold food so this makes a great help-yourself main dish to serve warm. Transport in ovenproof dishes, then reheat at the venue. Serves 10 Prep 20 mins Cook 1 hr 20 mins

2 tbsp olive oil

10 chicken leg or bone-in thigh pieces 4 heads fennel, trimmed, cut into wedges 200g chorizo, cut into chunks

5 leeks, trimmed and thickly sliced 6 garlic cloves, thinly sliced

2 tsp hot smoked paprika

150ml dry sherry

750g large or plum tomatoes, quartered small bunch of coriander, leaves only

1 Heat the oil in a large frying pan over a medium-high heat. Season the chicken pieces, then fry, in batches, until golden brown on both sides. Remove from the pan and set aside on a plate.

2 Pour all but 3 tbsp fat from the pan, then add the fennel and chorizo. Cook, stirring, until the fennel is soft and lightly coloured. Add the leeks and cook until soft. Add the garlic and paprika, cook for 1 min more, then pour in the sherry. Bubble for 1 min, stirring well, then season.

3 Heat the oven to 180C/160C fan/gas 4. Spoon the mix into two ovenproof dishes. Scatter the tomatoes over, then arrange the chicken on top. Cover with foil and cook for 20 mins. Add a little water if it seems dry. 4 Turn the oven up to 200C/180C fan/gas 6. Uncover the chicken and season the skin with salt and pepper. Bake for 20-30 mins until the chicken is cooked through and the skin is crisp. Garnish with the coriander leaves and serve straightaway.

PER SERVING 329 kcals, fat 22g, saturates 7g,

carbs 6g, sugars 5g, fibre 3g, protein 23g, salt 1g