6 meals to make this week

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Peri-peri spatchcock chicken with apple-and-mint tzatziki is the kind-of standby recipe you’re going to want to make at least twice a month. The sauce can also be turned into a great addition to chicken livers or strips by adding a can of cherry tomatoes and a dash of cream and simmering for 20 minutes.

How to DIY a butterflied chicken:
This involves splitting and opening the chicken before grilling so that the whole surface of the bird can develop greater caramelisation and cook faster - it’s also easier to cut into portions.

• Place the chicken on a chopping board, breast side down, with it’s legs facing you.
• Use a good pair of kitchen scissors to cut along each side of the parson’s nose and up the backbone, slicing through the ribs. This should be quite easy and shouldn’t require too much pressure.
• Flip the chicken over and pull out both sides to open it up. Gently press down on the breast bone and flatten the chicken completely.

For the green chicken curry with mangetout, sugar snaps and apple-and-chilli sambal:
Give your veg the hot-and-cold treatment: Blanching mangetout and sugar snap peas is a way to cook them and still retain their delicate flavour, vibrant green colour and distinctive crunch. Simply plunge them into rapidly boiling water for 30 seconds to one minute, then drain and plunge into a bowl of iced water. To reheat, fry in a little olive oil or butter and toss.

Discover more chicken dishes here.