Harissa chicken

To make the hazelnut drizzle, heat the oil in a small saucepan over a medium heat. Add the hazelnuts and cook for about 5 minutes or until golden, stirring often. • Add the sesame seeds and cook for another 2 minutes. Remove from the heat and add the remaining ingredients, stir to combine and season to taste with salt. Set aside to cool. • To make the tahini yoghurt, whisk all of the ingredients together in a bowl until smooth.

For the shredded chicken, rub the seasoning all over the chicken. Heat the oil in a large lidded saucepan or casserole and fry the chicken for 5 minutes, or until golden-brown. Pour over the passata and stock and tuck in the bay leaves. Add the cider vinegar and season with salt and pepper. Bring to the boil, turn down the heat, cover and leave to simmer gently for 2 hours. When the chicken is very tender, carefully remove from the sauce and transfer to a plate. Shred with a couple of forks.

Slice the aubergines into 1cm/½ in thick strips and lay on a chopping board. Season with salt on both sides and leave for 10 minutes while you prepare the rest of your ingredients. Heat a sauté pan or frying pan with a lid over a medium heat, add 2 tablespoons of the olive oil and fry the onion for 5 minutes, or until softened, and starting to colour. Add the garlic, chilli flakes (if using) and half the basil and continue to cook for 2–3 minutes.