Romy Gill served up a tasty and spicy roast chicken with saffron and boiled rice on Steph’s Packed Lunch.

The ingredients are: 8tsp sunflower oil or ghee, 100g shallots, peeled and thinly sliced, 8 whole cloves, 8cm (3-inch) cinnamon stick, 2tsp Kashmiri chilli powder, 2tsp ground fennel, 2tsp ground ginger, 1tsp salt, 2tsp saffron strands, soaked in 3tbsp lukewarm water and 1kg whole chicken, skin removed.

For the turmeric rice: 500g basmati rice, 2tsp ground turmeric, 1½ tsp salt and 4 tsp mustard/rapeseed oil.

See recipes by Romy in her book titled: On the Himalayan Trail: Recipes and Stories from Kashmir to Ladakh available from Amazon now.