Roasted spiced chicken with cauliflower and fennel cream

• 1 organic chicken, cut into eight pieces (ask your butcher to do this for you)

• butter for under the skin

• salt to season

Cauliflower and fennel cream

• 1kg cauliflower, broken into florets

• 2 baby fennel bulbs, thinly sliced

• 2 small onions, thinly sliced

• 6 garlic cloves

• 300ml milk

• 300ml cream

Marinade

• 150ml Greek-style yoghurt

• ½ onion, finely chopped

• 3 garlic cloves, crushed

• 15g (3cm piece) ginger, peeled and finely chopped

• ½ tsp each ras el hanout, black lime powder*, sumac, onion powder, cayenne pepper

• 60ml (¼ cup) olive oil

• (*if black lime powder is unavailable, add an extra ½ teaspoon sumac)