Ingredients

8 chicken thighs, skin on, no bone

1 head cauliflower, cut into florets

200g chopped chorizo

6 cloves sliced garlic

2 sliced leeks

zest 1 lemon

100ml olive oil

15g smoked paprika

50ml sherry

25g each chopped oregano and parsley

Method

1. Heat the oil in a roasting tray, fry the thighs for 3 minutes to crisp and golden, remove

2. Add chorizo, once it begins to crisp and colour, add sherry stir well. Remove from heat. Add everything, mix well

3. Roast the veg and chorizo at 200°c for 15 minutes

4. Add chicken, cook for 20-25 minutes more until cooked through

5. Serve with the herbs and yoghurt

If you make this, or any other recipe form the show, send us a picture to sundaybrunch@channel4.com