To make the pastry, tip the flour into a bowl. Add the butter, turmeric and chilli powder and season well with salt and pepper. Using a palette or butter knife, cut the butter into the flour until the pieces are half their original size. Use your fingertips to continue rubbing in until there are only small pieces of butter visible.

Make a well in the middle of the ingredients, add the iced water, vinegar and egg yolk and mix to combine using the palette knife. Use your hands to bring the pastry together into a ball. Flatten into a disc, cover and chill for 2 hours until firm.

Meanwhile, to make the filling, place the chicken in a bowl. Add the apricots and half the flaked almonds. Add the mayonnaise, yoghurt, mango chutney and curry paste. Season with salt and pepper and mix to coat the chicken in the sauce. Cover and chill for 2 hours to allow the flavours to infuse.

Lightly dust the work surface with flour and roll out the pastry to a thickness of no more than 2mm. Use an 8cm/3¼in round cutter to stamp out as many discs as you can from the pastry. Gather the scraps together, re-roll and stamp out more discs – you should get 18 discs. Press the pastry into the bun tins, prick the bases and chill for 30 minutes. Preheat the oven to 200C/180C Fan/Gas 6.

Line each pastry case with a square of kitchen foil, fill with baking rice (or uncooked rice) and bake the tartlets for about 10 minutes until crisp and the edges are turning golden. Remove the foil and rice and bake for a further minute, or until the pastry is cooked through. Leave to cool.

Spoon the chicken mixture into the tartlet cases and top with a little extra mango chutney and the chilli. Garnish with the remaining almonds and coriander leaves and serve.

Preheat the oven to 200C/400F/Gas 6. Untruss the chicken, sit it in a roasting tin and put the lemon halves and two of the rosemary sprigs into the chicken’s cavity.

Wash and trim the leeks, cut each into three logs, then slice lengthways and add to the tin. Now remove the core and seeds of the peppers and slice them into strips, following their natural curves and ridges, and add these to the tin.

Tumble in the olives, and now pour the olive oil, mostly over the vegetables but a little over the chicken, too. Add the remaining rosemary sprigs to the vegetables, along with some sea salt flakes and freshly ground black pepper, to taste. Using a couple of spoons or spatulas, gently toss the vegetables about to help coat them with the oil and make sure everything’s well mixed up.

Sprinkle some sea salt flakes over the chicken and put it in the oven for about 1-1¼ hours, by which time the chicken should be cooked through, and its juices running clear when you cut into the flesh with a small sharp knife at the thickest part of the thigh joint. The vegetables should be tender by now, too, and some of the leeks will be a scorched light-brown in parts.

Remove the chicken to a carving board and, while it rests (for about 10 minutes) pop the pan of veg back in the oven, switching the oven off as you do so.

Cut the chicken up chunkily, transferring the pieces to a large warmed platter. Now take the pan back out of the oven and, with a slotted spoon or spatula, remove the vegetables to the large platter and when all is arranged to your aesthetic delight, pour over it all the bronze, highly-flavoured juices that have collected in the pan.