For this menu I wanted to bring a bit of Moroccan magic into your kitchen and share my favourite roast dinner – a pot-roast chicken that’s perfumed with saffron and preserved lemons. It’s teamed with orzo, and the little rice-shaped pasta pieces swell in the stock, soaking up all the flavours of the dish and making it a sensational one-pot meal.
I love to serve the whole chicken on top of the orzo with two side dishes at the table so that everyone can help themselves.
First, super-speedy charred baby leeks, finished off with a little crème fraîche and smoked paprika. Simplicity at its best. And alongside, roasted squash, which has a sweeter flavour to balance out the leeks.
Once the wedges are tender I crumble over creamy gorgonzola and shower them in dukkah – an Egyptian blend of spices and nuts, which you can buy from the supermarket. The deeply savoury cheese and mellow spices work beautifully with the root vegetable here, and your table will be a delight to sit around.
Prep time: 5 minutes | Cooking time: 6-7 minutes
Four to six as a side
- 280g baby leeks, washed and trimmed
- 2 tbsp olive oil, plus extra for garnish
- 4 tbsp crème fraîche
- ½ tsp smoked paprika
- Zest of 1 lemon
- Preheat the grill to high. Blanch the leeks for one minute in a pan of boiling water to soften them slightly. Drain and transfer to a grill tray.
- Pour the olive oil over the leeks and season with salt. Toss together and grill for five to six minutes, turning halfway through, until charred and tender.
- Transfer the leeks to a serving plate and dot with the crème fraîche. Drizzle over a little oil, and sprinkle smoked paprika and lemon zest over the top. Serve immediately.