Saffron chicken

crunchy garlicky almond breadcrumbs, oregano and Marsala Serves 4-6

— 1 x 1.4kg whole free-range chicken

— 1 good pinch of saffron — 200ml Marsala wine — olive oil

— 600g ripe mixed-colour cherry tomatoes

— 1 bunch of fresh oregano (30g) — 2 garlic cloves

— 100g blanched almonds — 100g stale, rustic bread

Ideally you want to marinate your chicken the day before you cook it, for maximum flavour and juiciness. In a bowl, cover the saffron with a splash of boiling kettle water and leave for two minutes, then add the Marsala with two tablespoons of oil and a good pinch of sea salt and black pepper. Pour this into a large clean, plastic food bag, add the chicken, squeeze all the air out of the bag, tie a knot and give it a right little rub. Marinate in the fridge for at least eight hours, preferably overnight, turning occasionally.

The next day, preheat the oven to 200C/180C fan/gas mark 6.

On a board, use a large sharp knife to carefully cut down the back of the chicken so you can open it out flat. Transfer the chicken (skin side up) and marinade to a roasting tray and place on the top shelf of the oven for 40 minutes.

Meanwhile, put the tomatoes into a baking dish, pick in the oregano leaves, add one tablespoon of oil, season with salt and pepper, and toss to coat.

When the time’s up, carefully put two tablespoons of fat from the chicken tray into a food processor. Peel and add the garlic and the almonds. Tear in the bread and blitz into crumbs. Sprinkle and pat them all over the chicken.

Return to the oven for a further 20 minutes, with the tomato dish beneath. I like to serve the chicken and all the crumbs on a big board, cutting it into chunks through the bone. Serve the tomatoes as they are, with a big green salad, or tossed through freshly cooked spaghetti.

Calories: 692. Fat: 41.8g. Sat fat: 7.4g. Protein: 48.5g. Carbs: 22.9g. Sugar: 9.4g. Salt: 1.7g. Fibre: 2g