Spatchcocking a chicken is a two-minute kitchen hack that we think everyone should know. We buy a whole free-range or organic chicken, then cut out the breastbone with scissors before butterflying the bird and pressing down sharply on it once to make it sit flat. The Middle Eastern spices and curry leaves transform…”

Spend an afternoon with a friend making a large batch of these holubtsi. For the filling, a mix of beef and pork mince works well, but I sometimes make these with just beef – I use a really hearty beef mince mixture from one of my butchers that includes liver, heart and other parts. I love to add cayenne pepper, fresh herbs and lots of smetana (see page 15) or soured cream…