Bored with your usual chicken dinners? Award-winning food writer Ed Smith has all the inspo you need in his new cookbook, Peckish

Easy recipes to make ahead and freeze for hearty dinners in a flash

Try something new this month with these comforting dishes from around the world

Leave this peppery Filipino stew in the pot overnight to create even more flavour. Enjoy it served with steamed jasmine rice. SERVES 4 PREP 15 mins COOK 45 mins EASY 2 tbsp vegetable oil, plus a splas

Ingredients (Serves 4) 1 unwaxed lemon1 x 1.8 kg chicken (rinsed withcold water)Sea salt and freshly groundblack pepper75 g butter (at roomtemperature)For the gravy:200 ml dry white wine450 ml chicken

Cauliflower