ROSEMARY CHICKEN COOKED "UNDER A BRICK"

In Italy they have this wonderful technique for cooking chicken in a wood-burning oven under the weight of a hot brick. My humble variation is a bit more practical for the home cook, and gets the skin beautifully crisp.

SERVES 4

4 chicken legs

olive oil, for rubbing

sea salt and black pepper

2 large rosemary sprigs, torn

lemon wedges, to serve

for the relish

1 tsp fennel seeds

1 red chilli

1 clove garlic, crushed

4 thyme sprigs, chopped

handful toasted almonds, chopped

2 large roasted red capsicums, finely chopped

3 tbsp olive oil

Using a sharp knife, cut 3 or 4 slashes through the skin and flesh of the chicken legs. Take a large, heavy-based saucepan and fill it with water. Rub the chicken with oil and season with salt and freshly ground black pepper.

Heat a large, heavy-based frying pan over a high heat and lay in the chicken, skin-side down. Sit the saucepan full of water on top of the chicken, to weigh it down and flatten it. Reduce heat to medium and cook for 15 minutes. Turn the chicken over, weigh it down again and cook for a further 15 Minutes. Scatter the rosemary over the chicken then turn it over to skin-side down again. Placing the saucepan on top once more, cook for a further 10-15 minutes, until cooked through with no signs of pink.

For the relish, toast the fennel seeds in a small pan over a medium heat for 1 minute, until they release their aroma. Place in a mortar and add the chilli, garlic, thyme and a pinch of sea salt. Pound with a pestle until the garlic is crushed to a smooth paste. Tip into a bowl and stir in the chopped almonds, capsicum and olive oil.

Serve the rosemary chicken with relish and lemon wedges.

Bill's tip
There's no shame in using good-quality, store-bought roasted capsicums in the relish. It's also great made with artichoke hearts instead.

FENNEL, PEA, MOZZARELLA AND MINT SALAD

This simple salad is quick to prepare, tasty and full of texture.

SERVES 4

1 large fennel bulb, cut into wedges

2 tbsp extra virgin olive oil, plus extra for drizzling

sea salt

½ tsp crushed chillies

1 lemon, peeled and chopped

½ cup frozen peas, defrosted

1 clove garlic

2 slices crusty bread, toasted

2 x 125g balls buffalo mozzarella, each torn into four

handful mint leaves

Drizzle the fennel wedges with oil and season with salt. Cook on a grill over a high heat for 2-3 minutes on each side, until charred and softened.

Place 2 tbsp oil in a large bowl and stir in the chillies, lemon and peas. Season with salt and toss through the grilled fennel.

Rub the garlic clove over one side of the toasted bread then chop the bread roughly. Stir into the bowl.

Place the salad on a serving platter and top with the torn mozzarella and the mint leaves.

BERRY, GRANOLA AND MASCARPONE POTS

With so much chocolate around the house at Easter, I'll often see if people actually feel like having dessert before preparing one. If there are enough takers, these berry pots are perfect for last-minute assembly, and any leftover granola can be saved for breakfast.

SERVES 4

250g raspberries

200g crème fraîche

125g mascarpone

1 tbsp icing sugar

250g seasonal berries, such as strawberries (chopped) and blueberries

for the granola

100g almonds, hazelnuts and pistachios, chopped

3 tbsp honey

1 tbsp light-flavoured oil

1 cup porridge oats

Preheat oven to 180C. In a large bowl, mix all of the granola ingredients together. Tip mixture into a lined baking sheet, and spread out to form an even layer. Cook for 15-20 minutes, stirring occasionally until golden brown on all sides. Remove from the oven and allow to cool.

Crush the raspberries and divide between four glasses. Combine the crème fraîche and mascarpone. Sweeten with icing sugar and spoon into the glasses. Top with the berries and granola and serve.

Food preparation by Marina Filippelli. Props merchandising by Rachel Jukes.