I just can't get enough of... the Chicken Brick

Clay cooking pots have long been used in parts of Europe, Asia and Africa to lock in moisture in meat, creating flavourful dishes. Moroccan Tagines cook very tender meat, as do the Olla de Barro pots in Spain.

Similar to the German clay roaster (Römertopf), the Chicken Brick is the British take on this style of cooking.

While it's not a particularly new invention, it's one of those that's worth reminding people about – especially people who don't enjoy cooking.

Plonk your chicken in the brick with your choice of seasoning, vegetables and stock. Put it in the oven. Go about your business. It's as simple as that.

The Chicken Brick takes longer (around two or two and a half hours) than simply roasting a chicken on a roasting tray, but it’s worth it as the result is a moist, succulent chicken. There's no basting either – simply let the brick cook the chicken in its own juices. You can also cook other meats and casseroles in there.

A large terracotta Chicken Brick from Weston Mill Pottery costs £29.95Click here for more details.