• 4 x chicken thighs = £1.49
• 25g ras el hanout = 40p
• 25g x cumin = 45p
• 4 x tomato = 50p
• 1 x red pepper = 45p
• 2 x carrot = 10p
• 2 x red onion = 15p
• 1 x sweet potato = 25p
• 4 x clove garlic = 12p
• 50g x harissa = 55p
• 100g x wild garlic = free
• 50g x flaked almond = 70p
• 50g x parmesan = 75p
• 100ml x olive oil = 70p

Meal for 4 people = £6.34 (each = £1.59)

1. Pre heat the oven to 180c.
2. Cut all of the vegetables into 1 inch pieces then place into a large roasting tin with the cloves of garlic.
3. Cover with a little oil, salt & pepper and the harissa. Mix well.
4. Place the chicken thighs on top top of the vegetables. Score the skin with a knife, then over with a little oil then rub the ras el hanout and cumin into the chicken.
5. Cook in the oven for 1 hour.
6. As the chicken is cooking, finely slice the wild garlic, parmesan and flaked almonds. Place into a bowl then add the olive oil. Mix to combine.
7. Once the chicken and vegetables are cooked, cover with a little pesto, then serve.

Recipe by Dan ap Geraint, originally featured on Prynhawn Da.