Start by putting the garlic in a small saucepan with 500ml/18fl oz water. Pop onto a high heat and as soon as the water comes to a boil, lower the heat to medium and leave to simmer for 10 minutes.

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Add the chicken, stir well to ensure it is coated in the spices and cook for about 3–4 minutes. Reduce the heat to medium–low, add the chicken stock and mix everything well. Cover and simmer ...

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Tomato, bacon and corn salad: Bacon, corn and tomatoes are a classic summer combination that Christian Reynoso amps up with lime juice, cilantro and avocado. Serve the salad as a side dish for a ...

Add 100ml of water to the chicken, stir and cover again. Leave to cook for a further 20 minutes, stirring occasionally. Add the coconut milk and cook for another 10 minutes, then add the toasted ...

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Preheat oven to 425°F. Pat chicken dry using paper towels. Place chicken, backbone side up, on a cutting board. Using kitchen shears, cut along each side of backbone; remove and discard backbone.

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