1/2 c. (1 stick) unsalted butter, softened to room temperature
5 cloves garlic, minced
Zest of 1 lemon
1 tbsp. fresh thyme leaves
1 lemon, cut into rounds
1 lb. baby potatoes, quartered
1 tbsp. freshly chopped parsley, for garnish
Preheat oven to 425°. Pat chicken thighs dry with paper towel and season all over with salt and pepper.
In a medium bowl stir together butter, garlic, lemon zest, and thyme. Rub butter mixture all over chicken thighs, including under the skin.
Place lemon rounds, potatoes, and chicken thighs in a 9″-x-13″ baking dish and bake until thighs register 160°F on an instant-read thermometer, about 35 minutes. If you’d like the skin more crisp, broil on high for 1 to 2 minutes until golden.
Heat oven to 200C/180C fan/gas 6 and dust a baking sheet with a little flour. Place a box grater on top of a clean tea towel and coarsely grate the courgettes. Lift the corners of the tea towel and, holding it over the sink, twist to compact the courgettes and squeeze out as much liquid as you can.
Put the flour, oats, bicarb and 1 tsp fine salt in a large bowl. Add most of the cheddar (save a little for the top), the thyme and the courgette. Mix the buttermilk and honey, then pour into the flour mixture. Stir with a wooden spoon until the dough starts to clump together, then tip onto a work surface and knead briefly to bring all the loose bits together – try not to overwork the dough or the bread will be heavy.
Shape into a round loaf and place on the baking sheet. Brush with egg and sprinkle with the remaining cheese. Use a sharp knife to score a deep cross on top of the loaf, then bake for 40 mins until deep golden brown. Best served warm, but leftovers will keep for 1-2 days.
Bring an 8-quart stock pot of water to a boil and generously season with salt. Cook pasta according to package directions until al dente, less 2 minutes. Reserve 1 cup pasta water.
Using a blender, purée beans with 1 cup fresh water until smooth. Set aside. Position rack to the top third of the oven and turn on broiler.
In a large cast-iron skillet over medium heat, heat oil and sauté garlic until softened. Add 1 cup pasta water, bean mixture, 1 teaspoon thyme, and red pepper flakes and season with salt and pepper; bring to a boil and simmer on low for 5 minutes. Mix in 1/2 cup Pecorino and 1/2 cup Parmesan.
Drain pasta and return to pot. Fold in sauce over pasta until just combined. Transfer back to cast-iron skillet. Sprinkle remaining cheese evenly over pasta. Broil until golden brown and bubbling, about 10 minutes. Garnish with remaining thyme leaves and serve immediately.
Preheat oven to 325°. In a large ovenproof skillet over medium high heat, heat olive oil. Add chicken skin side-down and cook until the skin is golden and crispy, about 4 minutes. Remove chicken from heat and place on plate, skin side-up.
Melt butter in the same skillet then add cranberries, vinegar, garlic, brown sugar, and orange zest. Return chicken to skillet and scatter herbs all around. Simmer until the liquid begins to thicken and the cranberries start to soften, 5 to 10 minutes.
Transfer to oven and cook until the chicken thighs are cooked through, 18 to 25 minutes more.