I'm sitting in deepest Jurong all week, and memories of the brilliant blue skies and warmth of the Australian sun feel very remote indeed. So tonight, I'm using the whole local chicken from my January Wallet Wise Box and taking comfort in an old-fashioned roast chicken. My only tip-of-the-hat to breaking with the traditional roast is my plan to smother a whole jar of Harissa between the flesh and the skin of the bird. It injects an absolutely sublime flavour to the meat, and the pan juices make for lip-smacking gravy.
If you're feeling more ambitious, here's a fancier recipe than my own humble DIY version for Harissa Chicken with Chickpeas & Feta which I've no doubt is also delicious, but today, I'm just keeping it simple.