Pepper & chicken jalfrezi traybake

Main Method - Preheat the oven to 180°C/350°F/gas 4.

Main Method - Put a 25cm x 35cm sturdy roasting tray on a medium heat on the hob. Season the chicken thighs with a pinch of sea salt and black pepper, then place in the tray skin side down with 1 tablespoon of olive oil.

Main Method - Peel the garlic cloves, halve and deseed the chillies, then scatter into the tray. Tear the peppers into quarters, removing the seeds, and add to the tray.

Main Method - Turn the chicken once golden, then add the bay leaves, jalfrezi paste and onion marmalade, moving it all around with tongs to coat. Let it sizzle over the heat for 5 minutes, then add 2 tablespoons of red wine vinegar and transfer to the oven for 45 minutes, or until the chicken is falling off the bone.

Main Method - Mash the soft garlic cloves into the juices, then ripple through the yoghurt and serve.

HOMEMADE NAAN-STYLE BREAD - Mix 2 mugs of self-raising flour, 2 teaspoons of English mustard, and 2 pinches of sea salt in a 26cm non-stick frying pan, then add enough water to make a dough. Mix together with a fork and knead until smooth.

HOMEMADE NAAN-STYLE BREAD - Use a rolling pin to roll out the dough to about the size of a tea towel on a flour-dusted surface, then use your hands to rub the dough with olive oil, spreading it out to the edges.

HOMEMADE NAAN-STYLE BREAD - Roll up the dough lengthways, like a giant cigar, and drizzle with a little more oil, then roll it up like a snail. Flatten it out with a rolling pin, to about the size of the pan.

HOMEMADE NAAN-STYLE BREAD - To cook, dry fry on a medium-high heat for 3 to 4 minutes on each side, or until beautifully golden and crisp. Transfer to a board and smash together to expose the layers.