Ahh ... salt and chilli chicken ... This is probably the nation’s favourite food for a Saturday night in, a Friday night treat or even a hungover Sunday evening when you just can’t seem to find the energy to cook.

I discovered this dish when I had a spice bag back in 2011 — I ordered the chicken separately and just fell in love. For my version, chicken breasts or boneless chicken thighs can be used, free-range if you can. The most cost-effective way to buy chicken is to learn how to break down a full chicken and buy the whole thing rather than just buying fillets as you will save money this way. You can use the bones for chicken stock for soups and sauces. Top tip for making your chicken pieces extra crispy is to coat them in some potato starch before the flour or mix some potato starch into your flour.

Recipe: Daniel Lambert’s salt and chilli chicken tray

Daniel Lambert’s first cookbook, Lush, is out now. You can follow him for more recipes like this