How to spatchcock a chicken

I've always been a bit scared of spatchcocking, there's something rather violent about the way the word sounds. It makes me think of kneecapping, or knuckledusting. This Saturday though, I steeled my nerves and set about my chicken with new abandon. And I was relieved to find it wasn't even that difficult.

To spatchcock, if you're not familiar with the term, is to remove the backbone of the chicken and to flatten it out. It makes cooking much quicker - the bird that I used cooked in 50 minutes rather than an hour and 20 - and it makes the chicken much easier to handle if you're cooking it on the BBQ.

All you need is a chicken and a pair of kitchen scissors.

1. Put the chicken onto a board breast side down, with the head end towards you.



2. Find the backbone and cut alongside it all the way to the end. You will crunch through the ribs as you do this, but an ordinary pair of kitchen scissors should do the job.



3. Do the same on the other side of the backbone, so the whole backbone is removed. You can keep this and use it for making stock.



4. Turn the chicken over, open it up and press down on it to flatten it out. The idea is that the chicken is a fairly uniform thickeness all over.

Your chicken is now well and truly spatchcocked. I stuffed some ricotta, lemon zest and chives under the skin, drizzled with olive oil and cooked it in the oven for 50 minutes until the juices ran clear. Delicious!

Credit Crunch Cookery

I may be high maintenance, but I also know how to save the pennies when I need to, and even Gordon Ramsay is feeling the credit crunch! Here are a few ideas for surviving the bleak financial times whilst still chowing down on something tasty at the end of the day...

1. Grow your own

I've been growing coriander, basil and chillies - it's pretty easy, saves money and feels even more satisfying when you cook something delicious with them!

2. Get organised

Plan your meals ahead, write a list and head out for a main shop once a week. I've started to only drive to the out of town farm shop at the weekend and then top up the fresh fruit and veges during the week by walking to my local greengrocer. Planning ahead also helps you to avoid waste, for example if you eat roast lamb on a Sunday, why not use the leftovers in a curry on Monday night?

3. Build up a spice cupboard

Once you've got a great spice collection, it's easy to snap up whatever's on offer at the supermarket and make something really tasty with it. If you buy them from an ethnic store rather than the supermarket you can buy huge packs at a good price.

4. Use cheaper cuts of meat

Chicken thighs are cheaper than breast meat, they're great in curries and difficult to over cook.

5. Skip the takeaway

According to the Telegraph, 1 in 6 people have stopped ordering takeaways altogether, as people start to cook their own curries at home.

6. Get the best price

Use sites like mySupermarket or supermarket.co.uk to compare prices and spot BOGOFs at the major stores.

7. Eat in season

It feels like everyone's been banging on about this for ages, but eating in season is tasty, good for the environment and cheap! Sites like Eat the Seasons will give you inspiration and even send you a weekly update email to help you coordinate your shopping.

8. Get creative with leftovers

Love Food Hate Waste has heaps of great ideas for using up yesterday's leftovers. It's not only good for your pocket, it's great for the environment too.

I would love to hear your comments too - how do you eat well without breaking the bank?

How to peel a pomegranate

Pomegranates can be tricky blighters, but not when you have the knack!

1. Score the skin of the pomegranate from top to bottom, with a sharp knife.
2. Submerge the fruit in a bowl of cold water.
3. Peel it underwater, then pull apart the seeds.
4. The skin and pith will float to the top so they're easily discarded, and the seeds will all sink.
5. Drain and enjoy!

And once you've done that, why not try some delicious Pork Tenderloin with Black Pepper and Pomegranate Molasses?

How to use chopsticks

A lot of people think using chopsticks is difficult but if you're visiting Hong Kong and want to try the authentic local food you will need to brush up on both your skills and etiquette. Here are a few dos and don'ts to help make life a little easier...

DO have a go - most of my Chinese colleagues have been very impressed when I've tried to eat with chopsticks, however lame the attempt.

DON'T stab at food, it's considered rude.

DO hold your chopsticks in your right hand, even if you're left-handed. It stops you clashing with your neighbour when seated at a circular table.

DON'T prop your chopsticks vertically in your food - it is reminiscent of the way incense sticks are burnt and has morbid connotations.

DO use shorter chopsticks to start off with - it makes handling the food easier.

DON'T point at others with your chopsticks - it's the Chinese equivalent of flipping the bird and is condsidered to be unlucky.

DO try watching an online video like this one from about.com if you are completely clueless. Or a hilariously funny Japanese comedy guide if you need cheering up.

DON'T rest your chopsticks unevenly - line them up carefully in the chopstick rest (again, to do otherwise is considered unlucky).

DO hold your bowl up high and shovel the rice into your both, it's considered perfectly good manners.

and finally...

DO remember that practice makes perfect!

Photo courtesy of John Evans