Preheat your oven to 200°C/Fan 180°C/Gas 6. Squeeze the tomato sauce into a large bowl and add 1 tsp smoked paprika (keep the rest for later). Peel and grate or crush the garlic and add it to the bowl. Pour in 3 tbsp olive oil, along with a good pinch of salt and pepper and mix well.

Make a few shallow cuts in each chicken thigh and drumstick with a small, sharp knife, then add them to the bowl of smoky marinade. Turn the chicken over a few times to coat it, then place all the pieces in your largest roasting tin. Slide the tin into the hot oven to roast for 15 mins.

While the chicken roasts, peel and thickly slice the red onions. Pull the leaves and silks off the sweetcorn. Cut the cobs in half with a heavy cook’s knife (no big knife? Just leave the corn cobs whole). Pop them into a clean bowl and dust over the remaining 1 tsp smoked paprika. Drizzle in 1 tbsp olive oil and add a pinch of salt and pepper. Rub the oil and paprika into the cobs.

When the chicken has cooked for 15 mins, remove the tin from the oven. Arrange the corn around the chicken and tuck in the onion slices. Slide back into the oven and roast for 30 mins. The chicken should be golden and cooked through and the corn charred and tender.

While the chicken and corn roast, fill and boil your kettle. Rinse the rice under cold water and tip it into a large pan. Add 600ml boiling water and a pinch of salt. Cover, bring to the boil then turn the heat right down. Gently cook for 8 mins till all the water is absorbed and the rice is tender. Take the pan off the heat and let it sit, lid on, for 5-10 mins to finish cooking the rice.

Meanwhile, trim and thinly slice the spring onions. Cut the lime into 4 wedges.

After 30 mins, remove the tin roast from the oven. Crumble over the feta and scatter over the sliced spring onions. Serve with the fluffy white rice and wedges of lime to squeeze over.