José Pizarro’s recipe for anchovy-spiked roast chicken

Roast chicken flavoured with anchovies, serrano ham, oregano, garlic and lemon zest with a refreshing chickpea and watercress salad for balance

I was raised on my parents’ farm, so grew up in a world where free-range chicken came as a matter of course. My mum swore by keeping things simple and usually roasted the bird, but my day job means I now have a thing for elevating flavours. In today’s dish, the chicken is enveloped in a medley of anchovies, serrano ham and oregano, all of which enhance its succulence, while the various other herbs and spices infuse the meat, and make it more vital and intense; the chickpeas, sultanas and watercress, meanwhile, introduce a refreshing balance. This is rustic Spanish cooking mixed with contemporary creativity, and a delicious blend of tradition and innovation.

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