Georgina Hayden served up a tasty roast harissa butter chicken with homemade flatbreads on Saturday Kitchen.

The ingredients are: 1 tsp cumin seeds, 1 tsp coriander seeds, 1 tsp sweet smoked paprika, 2 tbsp harissa, bunch fresh coriander, bunch fresh flatleaf parsley, 4 garlic cloves, 2 lemons, zest of 1 lemon and juice of 2 lemons, 80g unsalted butter, at room temperature, 2 tbsp olive oil, 1.6kg chicken, 1 red onion, finely sliced, 1 red chilli, seeds removed, if preferred, and finely sliced, sea salt and freshly ground black pepper.

For the flatbreads: 250g self-raising flour, 250g Greek-style yoghurt (or plant-based yoghurt), 1 tbsp olive oil, plus extra for frying and ½ tsp sea salt.

To serve: 400g Greek yoghurt.

See recipes by Georgina in her book titled: Nistisima: The secret to delicious Mediterranean vegan food available from Amazon now.