JACK CAPSTICK-DALE

Chicken thighs with feta, dill, lemon and harissa yoghurt.

200°C for 40 minutes

450g small waxy potatoestered
3 red onions
1 head of garlic
3 tbsp EVOO
8 skin-on bone-in chicken thighs
1 unwaxed lemon: full zest, half juice
100g feta
20g dill leaves
250g Greek yogurt
1 tablespoon harissa

Rice

40 minutes

Rinse 4-5 times until clear
Drain, and fry off in a little evoo
1.2:1 water:basmati
Salt, pepper, ginger, garlic
Bring to the boil
Simmer for 20 minutes with lid on
Take off heat, 15 more minutes steaming with lid on

Caponata

Aubergines first
Then onions, peppers, celery until soft
Then garlic, chilli, anchovies
Tinned tomatoes and tomato paste
Cook for as long as possible
Capers, olives, raisin
Basil to finish

Hummus

As Taleb says, the best hummus contain chickpeas, tahini and salt. No lemon, garlic or oil.

Use chickpeas in a glass jar.
Decant chickpeas into a sieve.
Collect the thinner liquid into a bowl below.
Rinse off extra gloop with cold water
Remove 15% of good looking chickpeas for later
Into the blender put the remaining chickpeas, 1 tsp maldon, half the collected liquid, 1tbsp tahini.
Blend, stir whole chickpeas in, cover with good EVOO, herbs, chillis and jalepenos.