My ideal way of entertaining is completely fuss-free, with everything prepared ahead of time so I can enjoy being with my guests rather than worrying about cooking. I like to put big, generous dishes in the middle of the table, such as this one-tray chicken, pasta and chickpea bake, alongside a fresh salad, so everyone can serve themselves and share a simple, delicious meal.

One-tray chicken, pasta and chickpea bake (pictured top)

This is a comforting and flavourful dish that brings together tender chicken, hearty chickpeas and perfectly cooked pasta in a rich, pungent sauce. It’s a simple yet satisfying meal that’s ideal for busy weeknights or casual family meals. Everything cooks together in the oven, and the flavours blend beautifully while keeping prep and washing-up to a minimum.

Prep 15 min
Cook 1 hr 15 min
Serves 4

4 tbsp olive oil
3 tbsp lemon juice
1 tsp smoked paprika
1 tsp sweet paprika
2 tsp cumin
Sea salt and black pepper
5g fresh oregano leaves
8–10 skin-on, bone-in chicken thighs (1.5–1.9kg)
2 onions (about 350g), peeled and thinly sliced
1 red bell pepper, stalk, core, pith and seeds removed, flesh thinly sliced
1 yellow bell pepper, stalk, core, pith and seeds removed, flesh thinly sliced
8 garlic cloves, peeled and halved
250g cherry or baby plum tomatoes
1 tbsp red pepper paste
1 tbsp tomato paste
500ml hot chicken stock
300g tubetti rigati pasta
240g tinned chickpeas (drained weight)
5g flat-leaf parsley, finely chopped
35g skin-on almonds, toasted and roughly chopped

Heat the oven to 220C (200C fan)/425F/gas 7. In a bowl, mix the olive oil, lemon juice, spices, three teaspoons of salt, a quarter-teaspoon of black pepper and the oregano. Spoon about a third of the marinade over the chicken thighs and massage until well coated. Put the remaining marinade in another bowl with the onions, peppers, garlic and tomatoes, and mix well.

Spread the vegetables in a deep oven dish and arrange the chicken thighs on top skin side up. Season the chicken skin with a little salt, then roast for 30 minutes, until the chicken begins to crisp and the vegetables soften and caramelise.

Take the tray out of the oven and transfer the chicken thighs to a plate lined with kitchen towel. Mix the red pepper and tomato pastes into the hot chicken stock, then pour this mixture all over the vegetables. Add the pasta and chickpeas to the tray, give everything a good stir, then arrange the chicken thighs back on top and return the tray to the lower shelf of the oven. Cook for 30 minutes more, stirring a couple of times to make sure the pasta cooks evenly.

Garnish with the chopped parsley and almonds, and serve with the spring vegetable and sumac salad below.

Spring vegetable and sumac salad

A salad that bursts with spring flavours: cucumber and peppery radishes layered with refreshing herbs and sweet peas. Tangy sumac pickled shallots add a zesty, slightly citrussy note, tying everything together beautifully.

Prep 10 min
Marinate 15 min+
Cook 15 min
Serves 4

2 Lebanese cucumbers, or ½ large cucumber (130g)
2 heads little gem lettuce
3g flat-leaf parsley, leaves and tender stems
3g fresh mint leaves
4-5 breakfast radishes, thinly sliced (60g)
60g frozen peas, defrosted
3 spring onions, trimmed and thinly sliced
Salt
3 tbsp olive oil
2 tsp lemon zest
2 tbsp lemon juice

For the sumac pickled shallots
1 large shallot (65g), peeled and sliced into thin rings
1 tbsp sumac
3 tbsp apple cider vinegar
2 tbsp lemon juice
1 tsp salt

Put all the ingredients for the pickled shallots in a small jar, add three tablespoons of cold water, pop on the lid and shake well to combine. Leave to marinate for at least 15 minutes and up to an hour.

Shave the cucumber into ribbons using a vegetable peeler or a mandoline. Cut the gem lettuce heads into quarters lengthways, then cut each quarter in half, again lengthways.

In a bowl, combine the cucumber, parsley, mint, radishes, peas and spring onions. Lightly sprinkle with salt, then drizzle with the olive oil, lemon zest and juice, and one and a half tablespoons of the pickled shallot liquid, and gently toss to combine.

Put the lettuce on a platter, top with the dressed vegetables and finish with the pickled shallots.