The Ancient British Art of the Pub Supper

Friday night is the traditional night for a post work trip to the Hatchet and Knuckleduster for a Campari and Soda (or your local variation on pub name and beverage). But as the friends we like to mull over the week with are all obsessed with food, there is also a long standing tradition of The Pub Supper. This consists of having something planned for supper and preferably cooking slowly in the oven so that you can gloat to your hungry compadres about the delicious feast which awaits. As the drink bites, so you find you can wax more lyrical about what juicy, succulent dish you have dreamt up.

Ingredients:
For the marinade:
1 medium onion
50g / 2 inch piece of ginger, peeled
1 medium green chillies
Small bunch / 80g coriander
6tsp garam masala or curry powder
4 tbsp greek yoghurt

To be marinaded
4 chicken thighs and 4 drumsticks
1 bulb fennel
3 carrots
6 banana shallots
1 green and 1 yellow pepper

Blend all the marinade ingredients together in a blender. Chop the vegetables into large chunks, mix together, preferably the night before to give it a good length of time to marinade. Cover with foil and pop the lot in the oven at 180 degrees centigrade for approximately 2 hours (this is a deep oven dish so takes quite a while to cook through to the centre - if you spread it out in a shallower and wider dish it could take less time).

If you are back from the pub in time, remove the foil for the last 30 minutes and give it a stir to brown things up. If not, eat it as it is, served with a spoon more of yoghurt.