Cooking a Spatchcock Chicken a la Nigel Slater. I do love Nigel’s recipes. They suit my kind of cooking perfectly: that kind of slapdash affair that occasionally turns out really well.
Today was one of the good days, and the chicken with lemon, thyme and garlic was just fabulous. But the piece de resistance is that he suggests you simply put the couscous into the roasting tin that you have just cooked the chicken in so that it picks up all the flavours possible.
A minor culinary triumph, but one which did not take too much time or backbreaking effort, and that is the best kind of cooking I think!