Place all the ingredients into an oven proof dish. Sprinkle over the Hinds Spices Crushed Chillies, Hinds Spices Portuguese Chicken Spice and Hinds Spices Mixed Herbs, drizzle with lemon juice and olive oil and pour over the stock.
Bake at 180°C for 45 minutes.
To serve,garnish with fennel leaves and lemon wedges.Chef’s tip: Serve with warm crusty bread or toss freshly cooked spaghetti into the dish as it comes out of the oven.