Jamie’s lamb shanks, plus roasted chicken 4 ways

Preheat the oven to 400° F.  Put 1 chicken breast, skin removed this time, in a bowl. Trim and wash a large leek, remove the outer leaves, then slice it into ¼-inch pieces. Add these to the bowl with the leaves of a few sprigs of fresh thyme, a good glug of olive oil, a small knob of butter, a pinch of sea salt and freshly ground black pepper and a small swig of white wine and toss together. Place your leek and flavorings from the bowl into the pan, then wrap the chicken breast in 6 or 7 slices of pancetta. This will not only flavor the chicken but also protect it while it cooks. Try to bend the sides of the pan in toward the chicken so the leeks don’t get burned during cooking. Drizzle with olive oil, place a couple of whole thyme sprigs on top and cook in the middle of the oven for 25 to 35 minutes. 

Preheat the oven to 400° F.  Put 1 chicken breast, with its skin left on, in a bowl. Deseed and slice up half a fresh red chili and add to the bowl with the leaves from a couple of sprigs of fresh marjoram or oregano and a pinch of sea salt and freshly ground black pepper. Toss together. Very carefully cut a medium butternut squash into quarters. Remove the seeds and slice one quarter of the squash as finely as you can. Place the chicken breast and flavorings from the bowl into the pan and snugly fit your squash slices around the chicken. Carefully pour a little heavy cream around the squash (not on the chicken). Season with grated nutmeg and salt and pepper, then drizzle with some olive oil and cook in the middle of the oven for 25 to 35 minutes.

Preheat the oven to 400° F. Peel a large handful of potatoes, cut them into 1-inch dice and put them into a pan of cold salted water. Bring to the boil, simmer for a few minutes, drain and allow to steam in a colander. Put a heaped teaspoon of turmeric into a bowl and add the zest of 1 lemon, half a teaspoon of ground cumin, 5 sprigs of chopped fresh cilantro, a quarter of a red pepper, roughly chopped and a 1-inch piece of fresh ginger, peeled and finely sliced into matchsticks. Cut 3 slices off the lemon and set aside. Squeeze the juice from the remainder of the lemon into the bowl. Shake the potatoes up in the colander and add them to the bowl with 1 chicken breast, skin left on. Toss everything around with a splash of olive oil and season well with sea salt and freshly ground black pepper. Remove the chicken, put the potatoes into the pan in one layer, and top with the lemon slices and the chicken. Drizzle with olive oil and cook in the middle of the oven for 25 to 35 minutes.