This is a bit of a cross-pollination of ideas riffing both on peri-peri sauce and the sweet-and-sour balance of Sicilian agrodolce. The charring of the sauce and a good hot roasting gives it a wonderful,lip-smacking,barbecue-like flavour. Take care to properly char the vegetables and don’t skip searing the bird first:it both reduces the roasting time and generates maximum caramelised flavour from the skin. Serve with chips and greens – and plenty of napkins!