Heroic hot honey drumsticks with charred sweetcorn rice

Preparation

A harissa and honey marinade gives these budget-friendly chicken drumsticks a sticky, sweet and spicy glaze. Roast them for 20 minutes and finish on the barbecue, if you prefer.

1. In a large bowl, mix together the harissa, honey and yogurt. Zest the lime, and stir in with a good pinch of salt. Add the chicken drumsticks and toss to coat. Marinate in the fridge for at least 15 minutes, and up to 24 hours.
2. Preheat the oven to 220°C, fan 200°C, gas 7. Line a large baking tray with baking paper, then add the chicken drumsticks, spooning over any leftover marinade. Roast for 30 minutes, brushing and basting with the sauce halfway, or until sticky, cooked through and lightly charred.
3. Meanwhile, put the rice in a saucepan, then pour over 500ml water. Bring to the boil, then cover with a lid and reduce the heat to very low. Cook for 10 minutes, undisturbed, then remove from the heat and leave to stand for a further 10-15 minutes.
4. While the rice stands, drain the sweetcorn. Heat a frying pan over a high heat, and once hot, add the sweetcorn and cook for about 5 minutes, or until charred. Cut the zested lime into wedges.