Crispy chicken with ginger broccoli and cranberry salad

Heat the oven to 200°C/180°C fan/gas 6. Rub the seasoning mix over the chicken legs and sit on a baking tray. Drizzle over the oil, season well and roast for 35–40 mins until the chicken is golden, crispy and cooked through. If using an air fryer, cook the chicken legs, skin-side down, for 25 mins at 200°C; flip and air fry for a further 10 mins until cooked through.

Meanwhile, prepare the salad. Combine the couscous and dried cranberries in a large, heatproof bowl. Pour over 150ml just-boiled water, cover with something like a plate or pan lid, and leave to soften for 15 mins.

Bring a large saucepan of salted water to the boil. Chop the broccoli into smaller florets, then halves or quarters depending on the size. When the water is boiling, add the broccoli pieces and blanch for 1 min, then drain and run under cold water to cool. Leave sitting in a colander lined with kitchen paper to remove the excess water. Leftover broccoli stalks are super tasty, so don't waste them; cut them into matchsticks and add to a stir fry.

Mix the dressing in a blender, mini food processor or in a jug using a stick blender. Add in the chopped ginger, lime zest and juice, chopped spring onions and vegetable oil then whizz until smooth. Season well.

With a fork, stir the dressing through the couscous, fluffing up as you go. Fold through the broccoli and serve with the chicken when ready.