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If you don't want a traditonal Sunday lunch on warmer days, try this spicy twist on roast chicken. Method To make the 'nduja paste, put the rapeseed oil in a pan and caramelise the 'nduja. Add the shallot, garlic and tomato purée and cook until soft. Transfer to a mini blender with the honey, sherry vinegar and remaining rapeseed oil and blitz until smooth. Spoon the paste into a piping bag, or sandwich bag with the corner snipped off, and set aside. Preheat the oven to 220C/200C Fan/Gas 7.
For the pizza dough, sift the flours, sugar and salt into a large bowl and mix well. Make a well in the centre of the dry ingredients and add the yeast paste. Gradually pour over the rest of the tepid water, bringing the dry ingredients into the centre a little at a time, until the mixture comes together as a soft dough. Turn the dough out onto a lightly floured work surface and knead for 5-10 minutes, until smooth and elastic.
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