Paprika-rubbed spatchcock chicken

With roast peppers and romesco sauce (from Peckish)

My new cookbook Peckish is out in the UK today.* Thanks so much to those of you who have ordered it. Hopefully it’s already landed on your doorstep, or will do in the next few hours.

You will find:

• A one stop shop for chick-inspo. Many of us add chicken to the shopping basket every week … and then do exactly the same thing with it. Peckish will encourage variety!

• Those recipes are arranged by cut: mince, wings and offal; drumsticks; thighs; whole legs; breast and tenders; whole chicken; leftovers. SO, easily navigable dependent on what you have in front of you.

• That said, every recipe has an ‘Also Consider’ note, generally pointing you to ways in which you can adapt the dish, often to suit alternative cuts.

• Also, there are a number of basic butchery ‘how to’ sections, describing how to (for example) break down a whole chicken, divide legs, bone out thighs, spatchcock and so on.

• These are supported by a series of video demonstrations that I’ve made and published on YouTube.

I could go on. Bu…