a) Preheat your oven to 240°C/220°C fan/gas mark 9.

b) Pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it.

c) Halve the bell pepper and discard the core and seeds. Slice into thin strips then pop onto a baking tray. Drizzle with oil and season with salt and pepper.

d) When the oven is hot, add the garlic parcel to the pepper tray and roast on the top shelf until soft, 10-12 mins.

a) Meanwhile, pop the chicken into a bowl with the chermoula, harissa paste (add less of both if you'd prefer things milder), half the yoghurt and a drizzle of oil.

b) Season with salt and pepper. Mix well and set aside. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

a) Heat a large frying pan on medium-high heat (no oil).

b) Once hot, add the chicken with its marinade and cook, stirring frequently, until golden brown, 8-10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

c) Once the veg is roasted, cut the end of the garlic with scissors, squeeze it out of the skin and mash with a fork.

a) Add the roasted pepper to the chicken pan and keep warm on low heat. 

a) Add the remaining yoghurt to the roasted garlic bowl. Season with salt and pepper. Mix together and set aside. 

b) Put the naans onto a baking tray.

c) Sprinkle with a little water and pop them into the oven to warm through, 2-3 mins. 

a) Share the warmed naans between your plates.

b) Top with the harissa chicken and drizzle over the garlic yoghurt.

c) Finish with a scattering of rocket.