Brick Chicken with Autumn Slaw

Grab a brick from the garden and give it a good wash with some hot soapy water then dry and set aside. (Alternatively, just use your heaviest pan.)

To make the slaw, thinly slice the cabbage, peel and thinly slice the beetroot, core and thinly slice the pear, thinly slice the red onion and roughly chop the parsley. Mix all the ingredients in a bowl with the juice of the lemon, then roughly chop the hazelnuts and stir in.

Combine the dressing ingredients and stir into the slaw, then season to taste with salt and pepper. Set aside for the flavours to come together.

Season the chicken with salt and pepper and olive oil in a bowl. Thinly slice the lemon.

Using a pair of scissors, cut a piece of greaseproof paper to fit a large frying pan or skillet. Heat the large frying pan or skillet until very hot, then add the chicken skin side down. Scatter over the lemon slices and sprigs of rosemary.

Top with the greaseproof paper then weigh down the chicken with the brick (or a heavy frying pan).

Leave to cook for about 12-15 mins until the chicken skin is deep golden brown and crisp and the chicken is cooked through. Remove the brick and parchment, flip the chicken over in the pan and cook for another minute more.

Remove from the heat and allow to rest for a couple of minutes.

Cut the chicken into slices, then top with the chicken juices and caramelised lemon slices. Serve with the slaw and hot sauce on the side, if you like.