Roast cauliflower with saffron and bay leaves and crispy chicken

4–8 organic, free-range chicken thighs or drumsticks, depending on size

Extra virgin olive oil

½ –1 tsp rosemary, chopped

2 pinches of saffron strands

1 large or 2 small cauliflowers (approx. 1kg), leaves snapped off*, head broken into small florets, stalk roughly chopped

2 medium onions, finely sliced

1 tbsp pul biber or a good pinch of dried chilli flakes

3 bay leaves

50g sultanas, soaked in hot water to plump up

50g almonds, coarsely chopped

Flaky sea salt and freshly ground

Black pepper

To serve:

2 tablespoons roughly chopped flat-leaf parsley

4 spring onions, sliced on the diagonal