Firstly, this isn’t a student’s recipe.

I actually picked up some chicken drumsticks today but forgot to grab some rosemary that grows in abundance here but not in my pots it doesn’t. And as I had already walked to the village twice today it was far too hot in wander of rosemary. So whilst sipping an iced cold beer I stare at the drumsticks and came up with this. The yoghurt and fresh mint cools the spices down giving it a rather interesting and fresh taste. If you want heat then simply add a chilli or two, with or without the seeds.

Slash the drumsticks.

Meanwhile, add Greek yoghurt to a bowl with a squeeze of lemon juice, a splash of olive oil, a shake of white pepper, a few slivers of garlic, and a spoonful of garam masala – give it a good stir. Now add the chicken and using your hands make sure the marinade covers the chicken and deep into the slashes. Set aside . Now retire to your roof terrace with a glass of something chilled for around one hour, more if your wine is good.

Chicken curry with mint

Chop up an onion and sauté gently in oil until soft and then add the chicken and some of the marinade. Allow to cook for 10 minutes on a lowish heat then add halved tomatoes and some home-made baked beans in tangy tomato sauce. this will give it colour and extra oomph.

Turn the heat up a little and cover. Cook for 35 minutes or so then continue cooking without the lid for another 5 or 10 minutes by which time the meat should start to fall off the bone if you prod it gently.

I served mine with pilau rice containing spices, red onion, peas and green beans – it all counts towards your nine-a-day.