Angela Hartnett's spicy chicken and rice recipe

Angela Hartnett's spicy chicken with rice. Photograph: Linda Nylind for the Guardian

I have always been a fan of one-pot wonders. This take on a biryani is actually quite light – and it's perfect served cold.

(Serves 4)
200g basmati rice
4 tbsp olive oil
1 onion, chopped finely
1 garlic clove, crushed
? tsp cumin seeds, crushed
2 cloves
2 cardamoms
1 whole chicken, in eight joints
Pinch of salt
Pinch cumin powder
50g chopped almonds

Rinse the rice through a sieve several times and drain. Heat some oil in a large pot, add the onions, garlic and cumin seeds, fry for two minutes, until golden, then set aside.

Add the rice, cloves and cardamoms to the same pot and cover with cold water to around 2cm above the rice. Boil, reduce the heat to as low as possible, cover and cook for 10 minutes, or until all the water has been absorbed.

Meanwhile, season the chicken joints and scatter with cumin powder. Add the remaining oil to a pan and cook the joints on medium heat for 20 minutes, turning on all sides.

Put the cooked rice to the side and combine with the sauteed onion mix.

Check the chicken is cooked through, remove from the pan and place on top of the rice. Check the seasoning and serve, finished with the chopped almonds.

‧ Angela Hartnett is chef patron at Murano restaurant and consults at the Whitechapel Gallery and Dining Room, London. Twitter.com/angelahartnett

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Angela Hartnett's cod with broad beans, salami and mint recipe

Cod with broad beans – use pollack if you can't find sustainable cod. Photograph: Linda Nylind for the Guardian

I love the simplicity of this dish. If you can't get hold of broad beans, use peas instead – or mix it up a bit with both. There are plenty of sources for sustainable cod these days, but pollack works nicely in this recipe too.

(Serves four)
50ml olive oil
1 small onion, finely chopped
50g salami, finely chopped
300g broad beans, cooked
4 cod fillets, around 120g each
1 bunch mint, torn
Half a lemon, juiced and rind grated

Put a dash of oil in a pan, add the onion and saute until soft.

Add the salami and broad beans, remove from the heat and leave to one side.

Put a dash of oil into another pan on a medium heat.

Season the cod fillets, put in the pan skin-side down, and cook for around four minutes (if the fillets are thick, check they're cooked through the middle after this time).

Add the mint to the bean, onion and salami mix, reheat and lightly crush the beans.

Serve with the fish and finish with the lemon and a drizzle of olive oil.

‧ Angela Hartnett is chef patron at Murano restaurant and consults at the Whitechapel Gallery and Dining Room, London. Twitter.com/angelahartnett

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Angela Hartnett's chicken with white asparagus recipe

Angela Hartnett's chicken with with white asparagus. Photograph: Graeme Robertson for the Guardian

White asparagus has a slightly more delicate flavour than green. It's great simply cooked in vegetable stock, roasted in butter, with lemon and brown shrimp and it pairs wonderfully with spring cabbage and pine nuts. Make sure you remove the inedible woody stalks, and any fibrous layers from the?bottom.

(Serves four)
? head of spring cabbage
1 bunch white aspargus (about 10 spears)
2-3 tbsp vegetable oil
8 chicken pieces
2 cloves garlic, crushed
2 sprigs thyme
20ml vegetable stock
1 tbsp pine nuts

Remove the root from the cabbage and?cut the rest into strips. Snap the stalks from the asparagus (as you bend the spears, they will break at the?woody part).

Add the oil to a large saucepan, season the chicken and brown both sides on a medium heat.

Add the garlic and thyme and saute for a couple of minutes before adding the stock, cover and cook for 15-20?minutes.

Just before the chicken is cooked, boil a pan of water, blanch the cabbage for a couple of minutes and add it to the chicken.

Do the same with the asparagus for about 4 minutes, checking it has softened, and add it too.

Toss the vegetables so they are mixed through with the chicken and serve with the pine nuts sprinkled on?top.

‧ Angela Hartnett is chef patron at Murano restaurant and consults at the Whitechapel Gallery and Dining Room, London. Twitter.com/angelahartnett

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