Spiced-yogurt roast chicken

Remove any string from the chicken and loosen the legs away from the body – this will help it cook more evenly. Mix the yogurt, curry paste and lemon juice, and season with salt. Put the chicken in a baking dish, pour over the marinade and leave for 30 minutes at room temperature.

Heat the oven to 200C/fan 180C/gas 6. Spoon any marinade in the bottom of the dish over the chicken, grind over some black pepper, then pour in 200ml of water and put in the oven for 45 minutes. Baste the chicken, then add the red pepper chunks to the bottom of the dish. Roast for another 30 minutes then check to see if the chicken is cooked by pushing a skewer into a thigh and checking that the juices run clear. If not, return the chicken to the oven for a further 15 minutes, then check again. Rest for 15 minutes while you cook up some rice.

To serve, scatter over coriander and serve the chicken carved into chunks with basmati rice, mango chutney and naans.