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.
