Make it tonight

4 chicken legs 4 tbsp harissa paste (rose harissa

is nice) 1 garlic bulb, broken into cloves 1 lemon, cut into wedges 400g/14oz cherry tomatoes on the vine 350g/12oz new potatoes, halved if large 50g/2oz Kalamata olives, chopped 2 tbsp olive oil green salad, to serve (optional) 1 Heat oven to 190C/170C fan/gas 5. Score deep lines all over the chicken legs, then rub in the harissa. Season well and place in a roasting tin. Scatter the garlic over and around the chicken. Squeeze the lemon wedges over, then place them in the tin with the cherry tomatoes, potatoes and olives. Season, drizzle over the oil and toss briefy to mix everything together. 2 Cook in the oven for 45 mins-1 hr until the chicken is cooked through and golden. Serve with salad, if you like. PER SERVING 619 kcals • fat 40g • saturates 10g • carbs 18g • sugars 5g • fbre 4g • protein 43g • salt 1.1g

300g/11oz macaroni or rigati 1 small cauliflower, cut into florets 50g/2oz butter 50g/2oz flour 600ml/1pt full-fat milk 140g/5oz extra mature cheddar,

coarsely grated 2 garlic cloves, crushed 50g/2oz fresh breadcrumbs small bunch thyme, leaves picked

1 Heat the grill to its highest setting and bring a large pan of salted water to the boil. Cook the pasta for 4 mins, then add the caulifower for a further 8 mins. Drain, reserving 100ml of the cooking water. 2 Meanwhile, melt the butter in a medium pan over a low heat and stir in the four. Slowly pour in the milk, stirring constantly until it begins to thicken. Bubble for a few mins, then remove from the heat. Add the cheese, the reserved cooking water and seasoning to taste. 3 Tip the pasta and caulifower into a large casserole dish and stir through the cheese sauce. Mix together the garlic, breadcrumbs and thyme, and scatter over the top. Grill for 2-3 mins until bubbling. PER SERVING 713 kcals • fat 30g • saturates 18g • carbs 80g • sugars 11g • fbre 6g • protein 28g • salt 1.2g