Created by Michel Roux jnr. these are simple to make and would be a tasty treat on their own, or to accompany other dishes.

Serves 4


6 medium Rooster par boiled and quarted lengthways

3 teaspoons chilli flakes

2 cloves garlic crushed

1 teaspoon ground coriander

1 teaspoon ground cumin

2 teaspoons sea salt

3 tablespoons olive oil

2 teaspoons chopped rosemary


Mix all the spices and herbs together with the oil. Dip each wedge in this fragrant oil and lay on a roasting tray. Place in the hot oven at 180c for 10 minutes then turn them over. Return to oven until golden on both sides, sprinkle with sea salt and serve.