Ingredients

• 12 chicken wings
• 2 garlic cloves , crushed
• zest and juice 1 lemon
• 1 tsp cumin seeds
• 2 tbsp olive oil
• 1 tbsp honey

Method

1. Using a pair of sharp kitchen scissors, cut each wing at the knuckle into two pieces. Mix the garlic, lemon zest and juice, cumin and oil with plenty of seasoning, then tip into a dish with the chicken wings and toss to coat. Cover and put in the fridge to marinate for at least 1 hr, or overnight if you have time.

2. Heat oven to 200C/180C fan/gas 6, or heat an outdoor barbecue. Bake the chicken wings on an oven tray for 45-50 minutes until crisp, or barbecue for 20 minutes, drizzling over the honey for the final 10 minutes of each method.

Serve on a platter with plenty of paper napkins. Fill small bowls with olives, pistachios or almonds, dates and pickled chilies and flatbreads to serve alongside, along with the dishes

below.

Try

Turkish tomato & pepper dip

Finely dice 2 de-seeded plum tomatoes, 1 small red pepper and 1 small red onion. Mix with 1 tbsp tomato purée, 1 tbsp extra-virgin olive oil, 1 tbsp red wine vinegar, 1 tbsp chopped parsley and ½ tsp each ground coriander and paprika. Season with salt and add a pinch dried chili flakes if you like it hot. Eat with flat bread.

Feta bites

Cut a 250g pack feta into 2-3cm chunks. Sprinkle with 1 tsp cumin seeds and drizzle with 1 tbsp olive oil. Scatter with chopped parsley and squeeze over a little lemon juice.
Rosewater martinis

Simmer 85g caster sugar in 100ml water in a small pan until dissolved, then cool. For each cocktail, shake 2 tbsp vodka, 1 tbsp of the sugar syrup and a few drops of rosewater with ice. Decorate with rose petals, if you like.

Per serving

191 kcalories, protein 13g, carbohydrate 3g, fat 15 g, saturated fat 4g, fibre 0g, sugar 2g, salt 0.13 g

Ends