Cook a whole chicken in less time by spatchcocking it – you'll get a crispier skin too. Grab a pair of kitchen scissors and follow these three simple steps to master the technique
1 Start with the chicken breast-side down on a chopping board. Cut firmly along both sides of the backbone with a pair of kitchen scissors and lift it out.
2 Open the bird out, turn it over and flatten it by pressing it down onto the board with the heel of your hand.
3 Put two skewers diagonally through the legs and wings to keep it flat.
VERSATILE VEG SOUP
Do you have veg in the house that won’t last beyond Christmas? Clear them out now to make some room with this simple soup. You can eat it straightaway, or stash it in the freezer for a cheap and speedy lunch in January when you are keen to save a few ££s.
Fry 200g chopped raw vegetables (such as onions, celery and carrots) with 300g peeled and cubed potatoes in a little oil for a few mins until beginning to soften. Cover with 700ml stock and simmer for 10-15 mins until the veg is tender. Blend until smooth, then season. Serve with a dollop of crème fraîche or yogurt and some fresh herbs, if you have them.
MELTDOWN!
We love a cheeseboard, but buying lots of different cheeses soon adds up in price. So how about this idea to end a meal instead? It makes a great dip with drinks too!
Camembert fondue with thyme potatoes
Heat the oven to 200C/180C fan/gas 6. Halve 500g small waxy potatoes, such as charlottes, and arrange over a baking sheet in one layer. Brush the cut sides with olive oil and sprinkle with salt, pepper and thyme leaves. Bake for 45 mins until golden and crisp. Unwrap 1 whole Camembert,
