Harissa hot wings with Stilton sauce

Preheat the oven to 220°C, gas mark 7, and put in a large baking tray to heat up. In a large bowl, toss together the wings and cornflour; season. Carefully place a sheet of baking parchment on the hot tray and arrange the chicken wings on it. Brush the wings with the oil, then roast for 40-45 minutes, turning halfway through, until cooked through, the skin is golden and crispy, the juices run clear and no pink meat remains.

Meanwhile, in a large bowl, mix together the harissa and honey. In a separate bowl, mix together the soured cream, cheese, pomegranate molasses and 1⁄2 of the chives; season. Once the wings are cooked, toss them in the harissa mixture until evenly glazed, then arrange on a platter with the celery (if using) and sauce. Scatter over the remaining chives to serve.