John Gregory Smith served up a tasty tandoori roast chicken and rice with roasted beetroot and harissa yoghurt on Sunday Brunch.

The ingredients are: 3 onions, peeled and roughly sliced into rings , 1 tbsp olive oil , 100g butter, at room temperature , 2 tsp garam masala , 1 tsp ground cumin , 1 tsp mild chilli powder , 1⁄2 tsp turmeric , 6 cloves of garlic, peeled and crushed , a 4–5cm piece of fresh ginger, peeled and grated , 1 whole chicken (approx. 2kg), at room temperature , 150ml white wine , 300g basmati rice , 500ml hot chicken stock – from 1 stock cube and lemon wedges, to serve salt and pepper.

See recipes by john in his book titled : Fast Feasts: Quick, easy recipes with a Middle Eastern twist available from Amazon now.