Roast Chicken Thighs and Nduja with Rosemary Potatoes and Anchovy Mayonnaise

Preheat the oven to 180˚C/gas mark 4.

Put the nduja in a bowl, add a splash of hot water and mix to loosen.

Put the potatoes, rosemary and a sprinkle of salt in a pan and cover with water. Bring up to the boil then drain immediately. Let the potatoes completely steam dry then coat generously with olive oil and mix together. Heat an empty roasting tray (large enough to hold the potato wedges in a single layer) in the oven for 5 minutes, then take it out and add olive oil so that it is about 3cm deep. Add the potatoes, rosemary and garlic and season with salt and pepper. Roast the potatoes on the top shelf of the oven for 45 minutes–1 hour or until crispy, stirring from time to time.

While your potatoes are roasting, heat a large frying pan on a low to medium heat. Add a small amount of olive oil. Season the chicken thighs with salt and pepper and, working in batches, colour them in the pan until golden then transfer to a roasting tray.

Put the chicken on the lower shelf of the oven and roast for the remaining time of the potatoes (roughly 30 minutes). Add the nduja for the last 15 minutes of cooking and muddle it all around.

To make the mayonnaise, put the egg yolks and anchovies in a bowl and whisk. Slowly start pouring in groundnut oil in a thin stream while whisking; continue until it has emulsified (all come together in a single mass), at which point you can start pouring a little faster – not too quickly though, otherwise it will split! Add the red wine vinegar and season with salt and pepper.

Serve the chicken and potatoes on platters in the middle of the table with a green salad.