Tonia Buxton serves up Cypriot roast chicken with cumin potatoes and tahini dip on Sunday Brunch. The recipe is taken from her new book: Eat Greek for a Week – availabe from Amazon.

The ingredients are: 1 1.4kg oven ready chicken, 1 large buffalo tomato, sliced into 8 pieces, 1 large onion, sliced, 2 tbsp of extra-virgin olive oil, 1⁄2 heaped teaspoons of oregano, and 1⁄2 heaped teaspoons cinnamon.

For the cumin potatoes: 6 medium Cypriot potatoes, halved lengthways, 1 large onion, sliced into rings, 2 tsp ground cumin, 2 tsp ground cinnamon, 2 tbsp extra-virgin olive oil, 400g can plum tomatoes and Sea salt and freshly ground black pepper.

For the tahini dip: 2 heaped tbsp of tahini paste, 2–4 cloves garlic crushed, Juice of 2–3 lemons, 2 tbsp of olive oil, Sea salt, Cold water to thin, Chopped parsley to garnish and Generous pinch of salt to taste.