400gramsjersey royal potatoescooked skins on or off
1butternut squashpeeled and diced 1 inch squares
2cardamom podscracked
1/2tspcaraway seedstoasted
handfulfresh corianderchopped
2clovesgarlicgrated
For the harissa paste
250gramsfresh red chillies
sea salt
3tsp heapedground caraway
3tsp heapedground cumin
1tsp heapedground coriander
4clovesgarlic
1tbsptomato ketchup
1tbspcider vinegar
4tbspsmoked paprika
Instructions
For the paste: Grill the chillies and remove the skinsBlend all the ingredients together in a mixer into a thick paste.
Pre-heat the oven 180c.Place the chopped potatoes, butternut squash, caraway, cardamom and garlic into a heavy based tray. Dress with rapeseed oil and seasonRoast in the oven until the vegetables start to caramelise then remove from the oven (20-25 mins)
For the birds: Rub 1 level tsp of the harissa paste onto each bird (more if you like it spicy) Roast the birds for 18 mins. and then leave to rest
Place the roasting tin on the stove and de-glaze with the wine. Let the wine and roasting juice bubble down to make a sweet and spicy sauce.Put the potatoes and squash back in the oven to crisp up whilst the bird is resting and you are making the sauce. Serve with a fresh minty yoghurt