Tom’s weekend sizzlers

Bored with your usual chicken dinners? Award-winning food writer Ed Smith has all the inspo you need in his new cookbook, Peckish

Recreate your favourite takeaway at home

Try something new this month with these comforting dishes from around the world

SERVES 6-8 | PREP 15 MINS | COOK 4 HRS | EASY 2 large onions, peeledolive oil1 leg of lamb1 tsp ground cinnamon1 tsp paprika 1/2 tsp ground allspice400g tin of cherry tomatoes3 garlic cloves, crushedf

Ingredients (Serves 4) 1 unwaxed lemon1 x 1.8 kg chicken (rinsed withcold water)Sea salt and freshly groundblack pepper75 g butter (at roomtemperature)For the gravy:200 ml dry white wine450 ml chicken

Pop these delicious meals in the middle of the table so everyone can serve themselves. What’s not to love?